Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Stir in garlic, cumin, smoked paprika, and chili powder. Toast the spices with the onions for 30 seconds — they'll become fragrant but don't let them brown.
- Pour in chicken broth and salsa, then add black beans and corn. Bring to a simmer.
- Add shredded chicken and cook until heated through, about 5 minutes.
- Stir in lime juice and season with salt to taste.
- Ladle into bowls and garnish with cilantro, cheese if using, and a squeeze of fresh lime.
Nutrition
Notes
The recipe came together from ingredients I already keep on hand: rotisserie chicken, canned black beans, corn, and whatever salsa is sitting open in the fridge. What elevates it beyond a quick dump-and-simmer dish is toasting the spices before adding liquid — just thirty seconds in oil unlocks cumin and chili powder in ways that make your kitchen smell like a taqueria.
I serve this with lime wedges and crumbled cotija because the acid and salt cut through the richness of the broth. A drizzle of hot sauce on top is optional but highly recommended, especially if you've got picky eaters who prefer their soup milder underneath.