Get organized. Lay out all your ingredients. It always helps to have everything in front of you. You want to make the cooking process as smooth as possible.

Start by heating your olive oil in a large pot over medium heat. Add the minced onion and garlic. Let them sweat for about 3-4 minutes until they become fragrant. This will form a lovely flavor base.

Once your onion and garlic are golden, introduce the cubed chicken to the pot. Pour in the chicken broth and stock. Stir to combine. The broth is what gives body to your soup, creating that comforting texture.

Next, toss in the diced tomatoes, black beans, sweet corn, and green chilies. Stir well, letting the ingredients mingle. Each ingredient plays a role in building the final flavor.

Sprinkle in the ranch seasoning, smoked paprika, cumin, and chili powder. This is where the magic happens. Stir the soup to ensure every ingredient is coated with those delicious spices. Let it simmer for about 15 minutes, allowing all the flavors to meld.

Once your soup is ready, stir in the lime juice and check for seasoning. Serve in bowls and top with chopped cilantro, Mexican crema, shredded cheese, and avocado slices. Don’t forget those crispy tortilla strips—they add the final touch.