Chicken Tortilla Soup

(makes 4-6 servings)

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) diced tomatoes with green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 cup frozen or canned corn, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• salt and pepper, to taste

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3–4 minutes.
2. Stir in garlic and cook for an additional minute.
3. Add chili powder, cumin, paprika, salt, and pepper to the pot, stirring to combine.
4. Pour in the chicken broth, diced tomatoes (with their juice), black beans, and corn. Stir well.
5. Place the chicken breasts into the soup. Bring to a boil, then reduce heat to low and cover.
6. Simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
7. Remove the chicken breasts from the pot and shred them using two forks.
8. Return the shredded chicken to the soup and stir to combine.
9. Ladle the soup into bowls and top with your favorite toppings, like tortilla strips, avocado, cheese, or a squeeze of lime juice.