📖 Instructions

1. First things first, prep your veggies! Finely chop the onion, garlic, and bell pepper. You wanna make sure everything is roughly the same size so they all cook evenly. I usually aim for about 1/2-inch pieces. Remember, mise en place is key, my friends!
2. Next, grab your large pot or Dutch oven. Heat a tablespoon of olive oil over medium heat. Once it's hot, add your chopped onion and saute for about 5 minutes, until it's softened and translucent—kinda like a gentle whisper of flavor. Don't let it brown too much!
3. Now, toss in the garlic and bell pepper. Cook for another 3-4 minutes, stirring occasionally. You're aiming for tender-crisp veggies, not mushy ones. It's all about balance, you see!
4. Time to spice things up! Stir in the chili powder, cumin, oregano, and cayenne pepper (if you dare!). Cook for a minute, stirring constantly, to toast the spices and unleash their amazing aromas. It's like a little party in your pot!
5. Pour in the chicken broth and diced tomatoes. Give it a good stir to combine all those gorgeous flavors. Now, bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it all get cozy together for about 10-15 minutes while the flavors deepen and mingle.
6. Add the shredded chicken, black beans, and corn. Stir everything together and let it simmer for another 5 minutes to heat through. Taste it at this stage and adjust seasoning as needed. A dash of salt and pepper often works wonders!
7. If you want a smoother soup, you can now use an immersion blender. Simply plunge it into the pot and blend until it reaches your desired consistency. If you prefer a chunkier soup, skip this step. Your choice, my friend!
8. Ladle the soup into bowls. Garnish with a dollop of sour cream, some chopped cilantro, and a slice of avocado (if you have some handy). It’s like a little edible celebration!
9. And there you have it! A big, warm hug of a soup that's perfect for a chilly evening or anytime you need a little comfort food magic. Enjoy every spoonful!