Easy 30-Minute Chicken Enchilada Soup

Soup

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

Toppings (optional)

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