Arrange the aforementioned components. Divide them. Prepare them quickly with a blender or other method.
Put a Big Pot on the Stove. Clean a 4-serving saucepan. Burn it.
Add 2 tablespoons olive oil, 1 medium white onion diced, and 1 medium red bell pepper diced.
Increase heat to medium. 5 minutes. Smooth them with a spoon.
After 5 minutes, add 5 minced garlic cloves, 2 teaspoons chili powder, 1 teaspoon paprika, and 1 teaspoon powdered cumin.
Toast the new components for 60 seconds.
Add 4 cups of chicken broth and 3 boneless-skinless chicken breasts to the pot.
Cook the chicken for 15–20 minutes on low heat. Boil the chicken by now.
Shred the chickens after cooking. Use forks to tear them.
Return the shredded chicken to the pan.
Add 15-ounce cans of diced tomatoes, tomato sauce, drained black beans, undrained diced green chilies, and 1 1/2 cups of canned corn to the chicken pieces.
Increase the heat from medium to high and cook for 5 minutes. Stir ingredients for 5 minutes.
Add 1/2 cup of finely chopped cilantro before serving.
1/4 Cup Freshly Squeezed Lime Juice. Hand-squeeze the lime. Taste with seasoning.
Stir the pot. Finish them.