The key to this dish lies in selecting the right ingredients—fresh, quality produce and spices really elevate the soup’s depth. Growing up in a small English town, I learned early on that even simple dishes taste better when made with care. The chicken should be tender and juicy, and the enchilada sauce brings that authentic smoky flavor that reminds me of my days experimenting in restaurant kitchens across the states.

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound cooked chicken breast, shredded (rotisserie chicken works great)
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth (preferably low sodium)
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 cup heavy cream or full-fat coconut milk for dairy-free option
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Optional: shredded cheese and sliced avocado for topping