The key to this dish lies in selecting the right ingredients that carry the flavours we crave but also keep things fresh and wholesome. I always recommend using fresh garlic and onion when you can, as they create a flavour base that canned or powdered versions just can’t compete with. For the chicken, boneless, skinless thighs are my go-to—they stay juicy and tender throughout the simmering process. If you prefer breast meat, just be mindful not to overcook it. And don’t be shy about using good-quality canned beans and fire-roasted tomatoes—they add that little extra smoky depth that makes this soup sing.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups chicken broth (low sodium preferred)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (optional garnish)
• Optional toppings: shredded cheese, sour cream, sliced avocado, tortilla chips