Preparation Steps

• In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute more until fragrant.
• Add chicken breasts to the pot. Pour in chicken broth and diced tomatoes (with their juices). Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until chicken is cooked through.
• Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
• Stir in the black beans and corn. Season with salt and black pepper to taste. Simmer for another 5 minutes to allow flavors to meld.
• Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese, chopped cilantro, tortilla strips, diced avocado, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.