Easy 30-Minute Chicken Enchilada Soup

Soup

• 4 tablespoons olive oil divided
• 1 pound boneless skinless chicken breast seasoned with salt and pepper (or use about 3 cups shredded rotisserie chicken, sprinkled with 1 teaspoon cumin)
• 1 tablespoon + 1 teaspoon ground cumin divided
• 1 large/extra-large sweet vidalia onion diced small
• 3 to 5 garlic cloves finely pressed or minced
• one 15-ounce can red kidney beans I used low-salt, drained and rinsed
• one 15-ounce can black beans I used no-salt added, drained and rinsed
• 1 to 1.5 cups frozen corn not necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted
• one 14.5-ounce can petite diced fire-roasted tomatoes regular petite diced tomatoes may be substituted
• one 10-ounce can red enchilada sauce I used medium heat
• two 4-ounce cans fire-roasted diced green chiles regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness
• about 2 cups water chicken or vegetable broth, or as desired
• 1 to 1.5 tablespoons chili powder I used 1.5
• 2 teaspoons smoked paprika regular paprika may be substituted
• 1 teaspoon kosher salt optional and to taste
• 1 teaspoon freshly ground black pepper or to taste
• 1 to 3 teaspoons granulated sugar optional and to taste
• 1 to 2 tablespoons lime juice optional and to taste

Toppings (optional)

• fresh cilantro lime wedges, diced avocado, sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing