Ingredients
Scale
- 1 tbsp olive oil
- 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cubed
- 1 small onion, diced
- 1 bell pepper (any color), diced
- 3 garlic cloves, minced
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can red enchilada sauce (or green for milder flavor)
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt & black pepper to taste
For garnish:
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Mexican crema
- Fresh cilantro
- Sliced avocado
- Tortilla strips or crushed chips
Instructions
- Sear chicken: In a large pot or Dutch oven, heat olive oil over medium-high. Season chicken with salt and pepper; cook 5–6 min until browned. Remove and set aside.
- Sauté veggies: In same pot, add onion and bell pepper; cook 4–5 min until soft. Stir in garlic; cook 30 sec.
- Simmer: Add enchilada sauce, chicken broth, cumin, chili powder, and smoked paprika. Bring to a boil.
- Add chicken & beans: Return chicken to pot. Stir in black beans and corn. Reduce heat; simmer 15–20 minutes until chicken is cooked through.
- Shred (optional): For shredded texture, remove chicken, shred with forks, and return to soup.
- Taste and adjust seasoning.
- Serve hot, topped with cheese, sour cream, cilantro, avocado, and tortilla crunch!
💡 Pro Tips:
– Use rotisserie chicken to save time—add in last 10 minutes.
– For extra heat, add a diced jalapeño or dash of hot sauce.
– Make it creamy: stir in ½ cup heavy cream or cream cheese at the end.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Servings: 6 | Calories: 320 | Net Carbs: 22g | Fats: 12g | Protein: 28g
Servings: 6 | Calories: 320 | Net Carbs: 22g | Fats: 12g | Protein: 28g