Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken (rotisserie works great!)
- 2 cups chicken broth (low sodium preferred)
- 1 cup canned diced green chiles (mild or hot, depending on your spice tolerance)
- 1 cup canned corn kernels, drained
- 1 cup black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup whole milk or half-and-half for creaminess (you can substitute with coconut milk for a dairy-free option)
- 1 cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro, chopped, for garnish
- Optional toppings: sliced avocado, tortilla strips, lime wedges, sour cream
Substitution tip: If you don’t have green chiles on hand, a combination of poblano peppers and a splash of green enchilada sauce can bring similar flavor. Also, swapping black beans for pinto beans works beautifully here if that’s what your pantry holds.
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and soft, about 5 minutes. I like to stir often here, remembering how my grandmother always said, “Never rush the onions—they build your foundation.”
- Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Stir in the shredded chicken, diced green chiles, corn, and black beans. Mix well to combine all those cozy flavors.
- Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir and let the spices bloom for a minute or two. This little step always reminds me of those quiet moments in the kitchen where the real magic happens.
- Pour in the chicken broth and bring the soup to a gentle simmer. Let it cook uncovered for about 15 minutes, allowing the flavors to meld and intensify.
- Lower the heat and slowly stir in the milk or half-and-half, warming the soup without boiling it. This keeps the creaminess smooth and luscious.
- Sprinkle the shredded cheese into the pot, stirring until melted and silky. This step is pure comfort, and my kids always know when the cheese goes in—it’s their cue that dinner is almost ready.
- Taste and adjust seasoning if needed. Add more salt, pepper, or even a pinch of chili powder if you want it spicier. Remember, every family’s palate is different, so make it your own.
- Serve hot, garnished with fresh cilantro and your favorite toppings like avocado slices, crispy tortilla strips, a squeeze of lime, or a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International