1. 1

   Step 1

   Heat 1 Tbsp cooking oil in a large pot or Dutch oven over medium heat.

2. 2

   Step 2

   Sauté 1 diced yellow onion, 1 diced jalapeño, and 2 minced garlic cloves for 2-3 minutes until soft.

   Timer 3 min
3. 3

   Step 3

   Add 2 Tbsp all-purpose flour, 2 Tbsp chili powder, ½ tsp ground cumin, ½ tsp garlic powder, ¼ tsp cayenne pepper, ¾ tsp salt, and 2 Tbsp cooking oil to the pot.

4. 4

   Step 4

   Stir the mixture well and cook for 2 minutes to toast the spices and flour.

   Timer 2 min
5. 5

   Step 5

   Stir in 3 oz. tomato paste, 1 can (15 oz.) black beans, 1 can (15 oz.) fire roasted tomatoes, 1 can (10 oz.) diced tomatoes with green chiles, 1 cup frozen corn, and 4 cups chicken broth.

6. 6

   Step 6

   Ensure the tomato paste is fully dissolved and scrape the bottom of the pot to release any stuck spices.

7. 7

   Step 7

   Add 2 chicken breasts to the pot and cover with a lid.

8. 8

   Step 8

   Bring the soup to a boil, then reduce the heat to medium-low.

9. 9

   Step 9

   Simmer the soup for 45 minutes until the chicken is cooked through.

   Timer 45 min
10. 10

    Step 10

    Remove the chicken breasts from the pot and place them on a cutting board.

11. 11

    Step 11

    Once slightly cooled, shred the chicken using two forks.

12. 12

    Step 12

    Return the shredded chicken to the pot and stir to combine evenly before serving.

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