Chicken Enchilada-Style Soup with Beans and Corn

This source uses raw diced chicken, a litre of broth, cooked black beans and drained sweetcorn. It has no cream, tortilla or enchilada sauce in the pot, so the title describes the spice profile rather than promising an ingredient that is absent. Brown the chicken briefly, soften the onion and garlic, then add the vegetables and paprika. Pour in the broth and simmer until the chicken is cooked through and the tomatoes break down. A food thermometer gives a dependable check in a large piece of chicken. Taste the soup before adding extra salt because canned beans and broth vary. Serve hot with cilantro and optional tortilla strips at the table.