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