Step 1: Sauté the Aromatics

Start by heating one tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and minced garlic, stirring occasionally. Cook for about 2-3 minutes until the onion becomes soft and translucent.

Beginner Tip: The onion is ready when it turns slightly see-through, and the garlic gives off a rich, fragrant smell. Be careful not to burn the garlic, as it can turn bitter quickly.

Step 2: Cook the Chicken

Place the chicken breasts into the pot and sprinkle them with cumin, chili powder, smoked paprika, salt, and pepper. Pour in the chicken broth, ensuring that the chicken is fully submerged. Bring the liquid to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is fully cooked.

How to Tell if Chicken is Cooked:

• Use a meat thermometer—chicken should reach 165°F internally.
• If you don’t have a thermometer, pierce the chicken with a fork. If the juices run clear, it’s done.

Step 3: Shred the Chicken

Once cooked, remove the chicken from the pot and place it on a plate. Using two forks, shred it into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.

Shortcut Option: If you are using rotisserie chicken, simply shred it and add it at this step.

Step 4: Add Beans, Corn, and Tomatoes

Stir in the black beans, corn, and diced tomatoes. Let everything simmer together for another 10 minutes, allowing the flavors to meld.

Taste and Adjust: This is the perfect time to taste your soup and adjust the seasonings. If it needs more depth, add a little extra cumin or chili powder. If it’s too spicy, a splash of broth or water can tone it down.

Step 5: Finish with Fresh Cilantro and Lime

Turn off the heat and stir in ¼ cup of chopped fresh cilantro. Squeeze in the juice of half a lime for a bright, fresh finish.

For serving, offer extra lime wedges on the side so each person can adjust the acidity to their taste.