Heat the olive oil in a large pot for a few minutes. Once the oil is heated, add the diced onion, garlic powder, paprika, and chili powder. Cook the onions over medium heat until they are soft and translucent.
Add the corn, diced tomatoes, and brown sugar. Continue cooking the mixture over medium heat until the corn is no longer frozen.
Add the shredded chicken, pinto beans, and chicken broth to the pot and bring the soup to a simmer.
Place a lid on the pot and allow the soup to simmer for 20 minutes.
Serve and enjoy!
Notes
Your leftover stew can be stored in the fridge for up to 4 days.
Reheat your soup on serving at a time in the microwave in a bowl covered with paper towels. Heat the soup for a minute, stopping halfway to stir the leftovers.
Leftover rotisserie chicken is great in this recipe. If you don't have cooked shredded chicken you can just chop up 2 pounds of chicken breasts and cook the meat while you are cooking the onions.
Don’t worry if you don’t have any smoked paprika. You can replace it with regular paprika. The smoked paprika provides a deeper flavor but is not necessary.
You can replace the pinto beans with black beans. Either way it is important to drain your beans so you don’t add too much liquid to the soup.
You can use either fresh or canned diced tomatoes. Unlike the beans, it is not necessary to drain the tomatoes if you are using canned ones.