Step-by-Step Instructions

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add the pound of boneless, skinless chicken breasts. Cook for about 5-6 minutes, turning once, until they are nicely browned on both sides. Carefully remove the chicken and set it aside on a plate.
• In the same pot, toss in the diced onion. Sauté for around 3 minutes until it turns translucent and aromatic. Stir in the minced garlic and diced red bell pepper, allowing them to cook together for an additional 2-3 minutes.
• Pour in the can of diced tomatoes with green chilies, followed by the ground cumin, chili powder, paprika, salt, and pepper. Stir everything together vigorously, letting simmer for about 1-2 minutes until heated through.
• Return the browned chicken to the pot, then pour in 4 cups of chicken broth and add 1 cup of uncooked white rice. Bring the mixture to a rolling boil over medium-high heat.
• Once boiling, lower the heat to a gentle simmer and cover the pot with a lid. Allow the soup to simmer for approximately 20 minutes.
• Carefully remove the chicken from the pot once again. Using two forks, shred the chicken into bite-sized pieces and return it to the pot, stirring it through the soup.
• Add 1 cup of corn and the can of rinsed and drained black beans to the soup, stirring everything together and letting it heat through for an additional 5 minutes.
• Before serving, taste the soup for seasoning and adjust as needed.
• Ladle the soup into bowls, garnishing each with fresh cilantro and serving with lime wedges on the side.