First Step: Prep Your Vegetables and Chicken
Dice sweet yellow onion, red bell pepper, and jalapeno pepper (adjust heat by leaving seeds). Mince garlic cloves. Chop cooked chicken into bite-sized pieces. Rinse and drain canned beans thoroughly to reduce sodium.

Second Step: Sauté Aromatics and Make Roux
Heat 2 tablespoons of canola or vegetable oil in a large pot or Dutch oven over medium heat. Add diced onion, bell pepper, and jalapeno; cook for 4 to 5 minutes until softened. Stir in garlic and cook an additional minute. Sprinkle 2 tablespoons of flour over the vegetables and stir for 1 to 2 minutes to cook the flour and form a light roux, which will help thicken the soup.

Third Step: Add Broth and Base Ingredients
Slowly pour in 5 cups of low-sodium chicken broth while stirring constantly to maintain a smooth consistency and avoid lumps. Add canned fire-roasted diced tomatoes with their juice. Stir to combine all components.

Fourth Step: Incorporate Beans, Corn, Chicken, and Seasonings
Mix in rinsed white, black, and red or pinto beans along with frozen or canned corn. Add chopped cooked chicken. Season generously with 1 tablespoon smoked paprika, 2 teaspoons chili powder, 2 teaspoons cumin, 2 teaspoons oregano, optional 1 teaspoon coriander, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper or crushed red pepper flakes. Stir thoroughly to blend spices evenly.

Fifth Step: Simmer the Soup
Bring the mixture to a boil over medium-high heat, then reduce heat to low and cover. Let the soup simmer for 15 to 45 minutes or up to one hour to allow flavors to meld and beans to soften further.

Sixth Step: Finish with Cream Cheese and Lime
If using cream cheese, remove the lid after simmering and stir in 4 ounces of softened cream cheese until melted and smooth, giving the soup a creamy texture. Add the juice of one lime for brightness. Taste and adjust salt and pepper to preference.

Final Step: Serve with Optional Toppings
Ladle soup hot into bowls. Top with your choice of fresh cilantro, shredded cheese, sour cream or plain Greek yogurt, hot sauce, crushed corn or tortilla chips, avocado slices, green onions, or serve alongside cornbread or corn thins for a complete, satisfying meal.