Description
A quick, comforting, and creamy weeknight dinner made with rotisserie chicken, salsa, and black beans. This soup is ready in under 30 minutes and tastes even better the next day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 16 oz jar red salsa (chunky preferred)
- 32 oz chicken broth (low-sodium)
- 15 oz can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups shredded rotisserie chicken
- 1/2 cup heavy cream or sour cream
- Shredded Mexican blend cheese (for topping)
- Fresh cilantro, chopped (for topping)
- Avocado, sliced (for topping)
- Lime wedges (for topping)
Instructions
- Prep ingredients: Chop onion, mince garlic, and shred chicken.
- Heat olive oil in a large pot or skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
- Add cumin, chili powder, and smoked paprika. Stir constantly for 30-60 seconds to bloom the spices.
- Pour in salsa and chicken broth, scraping up any browned bits from the bottom of the pot.
- Add drained black beans and corn. Stir to combine and bring to a gentle simmer.
- Reduce heat to low-medium and simmer uncovered for 10 minutes to allow flavors to meld and soup to thicken.
- Add shredded chicken during the last 5 minutes of simmering just to heat through.
- Remove pot from heat. Stir in heavy cream or sour cream to prevent curdling.
- Taste and adjust seasoning with salt, lime juice, or additional spice if desired.
- Serve immediately topped with shredded cheese, fresh cilantro, avocado slices, and a squeeze of lime.
Notes
For a thicker soup, mash some of the beans against the side of the pot before adding cream. If using raw chicken, cook and shred it first. This soup does not freeze well due to the dairy; freeze the base without cream if necessary. Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 6
- Protein: 22
Keywords: chicken enchilada soup, easy weeknight dinner, rotisserie chicken recipes, creamy soup, 30 minute meals, comfort food, spicy soup