Ingredients
Equipment
Method
Step 1. Start With the Base (Don’t Rush This)
- Heat olive oil in a pot.

- Add onions → cook until soft and slightly golden.
- Then garlic goes in. Let it cook for about 30 seconds—just until fragrant.
- I once burned the garlic here. Entire batch tasted bitter. Don’t walk away.
Step 2. Toast the Spices (Game Changer)
- Add:

- cumin
- chili powder
- smoked paprika
- Stir for 30–40 seconds.
- You’ll smell it instantly—warm, smoky, slightly earthy.
Step 3. Build the Soup Body
- Pour in:

- crushed tomatoes
- chicken broth
- Bring to a gentle boil.
- Then reduce heat and let it simmer for 10 minutes.
Step 4. Add the Good Stuff
- Now add:

- shredded chicken
- corn
- black beans
- Simmer another 10–15 minutes.
- This is where everything blends together.
Step 5. The Final Touch (Important)
- Turn off heat.

- Add fresh lime juice.
- Taste → adjust salt and pepper.
- Adding lime earlier dulls the brightness. I tested this twice.
Notes
Always add toppings right before serving for best texture.
