Loaded with juicy shreds of chicken, this is a weeknight-friendly soup simple enough for when cooking is the last thing on your mind.
1. Heat the oil over medium heat in an oven until shimmering. Add onion and garlic, and cook for about 5 minutes. Add the chili powder, cumin, paprika, oregano, salt, and pepper, and cook until fragrant, about 1 minute. Add the broth, beans, and tomatoes, then stir to combine.
2. Add the chicken in the soup and bring to a boil. Simmer in a lower heat until the chicken is cooked through.
3. Transfer the chicken breasts to a cutting board. Shred the meat, then return the chicken to the pot. Stir in the corn. Serve topped with the scallions, cheese, and tortilla chips if desired.