1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent. This step fills your kitchen with that warm, inviting aroma that always gets me excited to cook.
2. Add the minced garlic, cumin, smoked paprika, and chili powder. Stir constantly for 1-2 minutes until the spices are fragrant—this is where the flavors start to sing together.
3. Pour in the fire-roasted tomatoes and green chilies with their juices. Use your spoon to break up any large chunks of tomato. Let this simmer for about 5 minutes to marry the flavors.
4. Pour in the chicken broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for 10 minutes. This slow simmer is key—it deepens the flavor without you having to hover over the stove.
5. Add the shredded chicken, corn, and black beans (if using). Stir everything together and cook for another 5-7 minutes until heated through. This is a great time to taste and adjust seasoning with salt and pepper.
6. Remove the pot from heat and stir in the fresh lime juice and chopped cilantro. The lime adds a bright pop that balances the smoky richness, and cilantro brings a fresh note that reminds me of the homemade salsas my dad used to make.
7. Ladle the soup into bowls and top with shredded cheese, diced avocado, and a handful of crunchy tortilla strips. Serve immediately and watch the smiles grow around your table.

Here’s a little secret from my kitchen: sometimes I prepare the base the night before, then add the chicken and toppings right before dinner. It saves precious time on hectic evenings and still delivers that homemade goodness.