Chicken enchilada soup with black beans and corn

There’s something about a big pot of soup that feels like a blanket for the soul — especially when it smells like cumin, garlic, and roasted chili. Tonight’s recipe falls squarely into that comfort zone: a bright, cozy bowl of chicken enchilada soup studded with **black beans** and **corn**, finished with crunchy tortilla strips and a squeeze of lime. I love making this on chilly evenings when I want dinner that hugs me back; the kitchen fills with a toasty, slightly smoky aroma and the color in the pot looks like sunset in a bowl. It’s easy, forgiving, and feeds a crowd — or makes excellent leftovers for the week. Pull up a chair and let’s make something warm and happy.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This soup hits sweet, smoky, and tangy notes in every spoonful. It’s hearty without being heavy thanks to **black beans** and **corn**, and the shredded **chicken** keeps it satisfying. Texture plays a starring role — silky broth, tender chicken, soft beans, and crunchy tortilla bits. It’s so easy even your oven can’t mess it up (we don’t need the oven anyway). Perfect for weeknights, game day, or when you want something that smells like a hug.

Ingredients

For the Main Dish:

• 1 1/2 pounds boneless skinless chicken breasts (or 2 cups shredded rotisserie chicken)
• 1 tbsp olive oil (or 1 tbsp butter for extra richness)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika (optional, for smokiness)
• 1 (14.5 oz) can diced tomatoes
• 1 cup red enchilada sauce (store-bought or homemade)
• 6 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups corn (frozen or canned, drained)
• 2 tbsp tomato paste (optional, for depth)
• Salt and black pepper, to taste
• 2 tbsp fresh lime juice (about 1 lime)
• 2 cups tortilla chips or strips (for garnish)

For the Sauce / Garnish (if applicable):

• 1/2 cup shredded cheddar or Monterey Jack (optional)
• 1/2 cup sour cream or Greek yogurt (optional)
• 1/4 cup chopped cilantro
• 1 avocado, diced (optional)
• Extra lime wedges for serving

How I Make It

Step 1:

Heat a large Dutch oven over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, add the diced onion and a pinch of salt. Sauté for about 4–5 minutes until the onion softens and starts to turn translucent — you’ll smell that sweet, savory aroma. Add the minced garlic, chili powder, cumin, oregano, and smoked paprika, and stir for about 30 seconds until fragrant; the spices should bloom and smell warm and toasty.

Step 2:

Push the aromatics to the side and add the chicken breasts to the pot. Brown them lightly for about 2 minutes per side — you want a little color, not a full cook-through. Pour in the chicken broth, add the diced tomatoes, enchilada sauce, and tomato paste (if using). Bring the pot to a gentle boil, then reduce to a simmer and cover. Simmer for 15–20 minutes, until the chicken reaches 165°F on an instant-read thermometer.

Step 3:

Remove the chicken to a cutting board and shred it with two forks (I hum while I do this — it makes the job faster). Add the shredded chicken back to the pot along with the black beans and corn. Simmer uncovered for another 5–8 minutes so the flavors marry and the soup thickens slightly. Taste and adjust salt and pepper; add a splash more enchilada sauce or chili powder if you want more heat.

Step 4:

Stir in the lime juice right at the end to brighten everything — it wakes up the flavors and adds a clean finish. Listen for the quiet bubble of a good simmer and watch the color deepen to a rich, reddish-brown. If the soup feels too thin, simmer an extra few minutes or mash a few beans against the pot to naturally thicken it.

Step 5:

Ladle the soup into bowls and top with crushed tortilla chips, a dollop of sour cream, shredded cheese, chopped cilantro, and diced avocado. Serve with lime wedges. The contrast between warm soup and cool garnishes makes every spoonful sing.

Pro Tips

• Use a rotisserie chicken to shave time — add shredded rotisserie chicken at the end and simmer just to heat through.
• For deeper flavor, sauté the spices in oil until fragrant before adding liquids — that little step makes a big difference.
• Make it ahead: the flavors improve after a day in the fridge. Reheat gently on the stove and add a splash of broth if it thickens too much.
• If you want a creamier finish, stir in 1/4 cup Greek yogurt or cream at the end — don’t boil after adding dairy.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Firm tofu or jackfruit for a vegetarian version (shred the jackfruit like chicken).
• Use Greek yogurt in place of sour cream to cut calories; it adds tang and creaminess.
• For dairy-free, skip cheese and sour cream, and use avocado and extra cilantro for richness.
• Swap canned corn for frozen — both work; frozen keeps a fresher pop of texture.

Variations & Tips

• Make it spicy: add a diced chipotle in adobo or a teaspoon of cayenne.
• Make it smoky: use smoked paprika and fire-roasted tomatoes.
• Kid-friendly: reduce chili powder and serve with shredded cheese and tortilla strips on the side.
• Mexican street corn twist: stir in 1/4 cup cotija and a pinch of chili powder before serving.
• Slow-cooker version: brown onions and spices, then add everything to a slow cooker and cook on low for 4–5 hours.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! The soup tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low and add a splash of broth if it thickened.

Can I double the recipe?

Sure thing. Use a larger pot or split between two pots. Increase simmer time by a few minutes if needed, but cooking temperature stays the same.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Check the chicken with an instant-read thermometer — it should reach 165°F. The flavors should taste balanced (bright lime, warm spice) and the broth should look slightly thickened with a rich color.

What if I don’t have ingredient X?

Tomatoes: swap in an extra cup of broth and a tablespoon of tomato paste. Enchilada sauce: stir in a teaspoon of chili powder and a tablespoon of tomato paste with some extra broth.

How I Like to Serve It

I love this soup with a pile of crunchy tortilla chips and a cold Mexican lager or a citrusy margarita for a weekend treat. For family dinners, I keep toppings in bowls so everyone customizes their bowl — kids usually go heavy on cheese and chips. It also travels well to potlucks; I reheat it slowly and bring extra chips to keep it lively. This feels like fall in a bowl but bright enough for spring, too.

Notes

• Store leftovers in airtight containers for up to 4 days; freeze for up to 3 months.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Go make a pot — invite friends or keep it all to yourself — either way, enjoy that aromatic, cozy bowl and the little crunch of tortilla that makes everything better.