In a dutch oven or pot over medium heat add olive oil. Cook onion until softened, about 5 minutes. Add garlic and chili pepper (if using) and cook 1 minute.
Stir in cumin, smoked paprika, oregano, salt and pepper. Cook 30 seconds.
Stir in bell pepper and cook 1 minute. Next, stir in diced green chilis.
Add broth, canned tomatoes, cooked chicken, and beans. Bring to simmer. When simmering, reduce heat so it's at a medium simmer and cook 8 to 10 minutes.
Add corn and cook 2 minutes. Garnish as desired. Yields 4 generous servings or 6 smaller servings. Enjoy!
Leftover cooked chicken helps make this soup come together in under 30 minutes. However, if you don't have any on hand, simply roast some chicken before proceeding with this recipe. Alternatively, leftover turkey works great too.
Unsalted chicken stock was used to better control the salt content. If you have on hand, use that. If you don't, taste before adding any additional salt.
Similarly, unsalted black beans was used. No matter the variety, always rinse and drain the beans before using.
Speaking of beans, a three bean blend would work well in this soup too.
Frozen corn was used, but fresh would work great as well.
Smoked paprika was used, but if you don't have chipotle powder works too. If you don't have either, a canned chipotle or two in adobo sauce (minced up) would be a great substitute. Regular sweet paprika is not the same as smoked and will not yield the same smoky flavour at all.
I used a minced Thai chili pepper as well. You can omit of you want or sub with 1/2 teaspoon or so of chili flakes or cayenne.