Ingredients
Equipment
Method
Build the soup base
- Combine red enchilada sauce, chicken broth, diced tomatoes with green chiles (Rotel), black beans, corn, cumin, chili powder, garlic powder, salt, and pepper in a large pot over medium-high heat.
- Bring the mixture to a boil, then reduce heat to a gentle simmer (180°F–200°F / 82°C–93°C) and cook for 15-20 minutes so the flavors meld and the broth darkens.
Cook the chicken
- Stir in shredded chicken and simmer for 10 minutes until the chicken is heated through and the soup looks thicker and cohesive.
- Taste and adjust seasoning with more cumin, chili powder, or salt as desired, then keep warm over low heat while you prepare toppings.
Serve
- Ladle the soup into bowls and top generously with shredded cheddar so it begins melting from the hot broth.
- Finish each bowl with sour cream, avocado, cilantro, and tortilla strips, then serve immediately.
Notes
Pro tip: simmers help the broth turn dark red and more smoky—don’t skip the 15-20 minutes before adding chicken. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove until steaming, and add fresh tortilla strips when serving. Freezing is not recommended because the avocado and dairy toppings change texture, but you can freeze the soup base (without toppings) for up to 2 months. For a lighter option, use reduced-fat cheddar and swap sour cream for plain Greek yogurt.