First things first, I heat the olive oil in a large pot over medium heat. Once the oil is shimmering, I toss in the chopped onion. You can hear that satisfying sizzle!

After a couple of minutes, when the onions become translucent, I add the minced garlic. Stirring gently, I allow it to cook until fragrant—about 1 minute should do. The aroma at this stage is simply mouthwatering.

Now comes the fun part—spicing it up! I sprinkle in the cumin, smoky chili powder, sweet paprika, ground coriander, and salt.

Stir it well so that each spice coats the onions and garlic. This step allows the spices to bloom, releasing their rich flavors into the oil, and filling the kitchen with that comforting smell we all love.

Next, I grab the chicken breast, cut it into bite-sized pieces, and toss it into the pot. I stir to coat the chicken in those lovely spices. I let it cook for about 5 minutes until it’s no longer pink.

At this stage, I dump in the black beans, fire-roasted corn, diced tomatoes with their juices, green chilies, and red bell pepper. The vibrant colors of this mixture are a feast for the eyes! Then, I stir it all together, letting the ingredients mingle slightly.

Now comes the most crucial element—pouring in the chicken broth. I carefully stir everything again, ensuring that the chicken and vegetables are submerged in the liquid.

Once it’s bubbling, I turn the heat down to low and cover it, letting the soup simmer for about 15-20 minutes. This allows the flavors to deepen and meld beautifully.

Once the time is up, I give the soup a taste. Sometimes, I might add more salt or spices at this point, based on my preference.

Next, I shred the chicken right in the pot with a fork, no need to take it out!