30-Minute Chicken Enchilada Soup (So Easy!)

subheading: Soup:

4 tablespoons olive oil, divided

1 pound boneless skinless chicken breast, seasoned with salt and pepper (or use about 3 cups shredded rotisserie chicken, sprinkled with 1 teaspoon cumin)

1 tablespoon + 1 teaspoon ground cumin, divided

1 large/extra-large sweet Vidalia onion, diced small

3 to 5 garlic cloves, finely pressed or minced

one 15-ounce can red kidney beans (I used low-salt), drained and rinsed

one 15-ounce can black beans (I used no-salt added), drained and rinsed

1 to 1.5 cups frozen corn (not necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted)

one 14.5-ounce can petite diced fire-roasted tomatoes (regular petite diced tomatoes may be substituted)

one 10-ounce can red enchilada sauce (I used medium heat)

two 4-ounce cans fire-roasted diced green chiles (regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness)

about 2 cups water, chicken or vegetable broth, or as desired

1 to 1.5 tablespoons chili powder (I used 1.5)

2 teaspoons smoked paprika (regular paprika may be substituted)

1 teaspoon kosher salt, optional and to taste

1 teaspoon freshly ground black pepper, or to taste

1 to 3 teaspoons granulated sugar, optional and to taste

1 to 2 tablespoons lime juice, optional and to taste

subheading: Toppings (optional):

fresh cilantro, lime wedges, diced avocado, sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing

Directions at averiecooks.com

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