1 tablespoon olive oil

1 small yellow onion, diced

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

1 can (10 oz) diced tomatoes with green chilies

1 can (14 oz) fire-roasted diced tomatoes

1 can (14 oz) black beans, drained and rinsed

1 cup frozen or canned corn

4 cups low-sodium chicken broth

2 cups shredded rotisserie chicken

Salt and pepper to taste

Juice of 1 lime

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Heat olive oil in a large pot over medium heat.
Add diced onion and sauté for 3–4 minutes until soft and translucent.
Stir in garlic, cumin, chili powder, and smoked paprika; cook for 30 seconds until fragrant.
Add diced tomatoes with green chilies, fire-roasted tomatoes, black beans, corn, and chicken broth. Stir to combine.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Add shredded rotisserie chicken and cook for another 5–10 minutes until heated through.
Season with salt and pepper to taste, then stir in lime juice before serving.
Serve with tortilla strips, avocado slices, shredded cheese, and cilantro if desired.

Add diced bell peppers or jalapeños for extra flavor and spice.

Stir in cream or sour cream for a richer texture.

Use vegetable broth and skip chicken for a vegetarian version.

Top with tortilla strips, avocado, and cheese for added flavor and crunch.

This soup freezes well for up to 3 months.