1. 1. Saute the aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and cook until it softens and becomes translucent, about 5-7 minutes. You’ll know it’s ready when the edges start to look a little clear.

2. 2. Add the garlic and spices: Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for another minute, stirring constantly, until the spices are fragrant. This step helps to bloom the spices, enhancing their flavor.

3. 3. Incorporate canned goods and broth: Pour in the undrained Rotel, rinsed and drained black beans, drained corn, undrained diced tomatoes, and chicken broth. Give everything a good stir to combine all the ingredients.

4. 4. Simmer the soup: Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15 minutes. This simmering time is crucial for allowing all the flavors to meld together beautifully. You’ll notice the soup thickening slightly and the aroma filling your kitchen.

5. 5. Stir in chicken and cream: Add the cooked shredded or diced chicken to the pot and stir it in. Pour in the heavy cream and stir until everything is well combined and heated through. The soup will become noticeably creamier and lighter in color.

6. 6. Season and serve: Taste the soup and season with salt and black pepper as needed. Remember that the Rotel and chicken broth already contain some salt, so add gradually. Ladle the hot soup into bowls and serve immediately with your favorite toppings.