Sauté the base: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened and fragrant. Stir in garlic and cook 30 seconds.
Bloom the spices: Add cumin, oregano, smoked paprika, and red pepper flakes. Stir 30–60 seconds until the spices smell toasty.
Build the pot: Add chicken breasts, beans, broth, and tomatoes. If using, add the bay leaf. Bring to a gentle boil, then reduce to a simmer.
Simmer and shred: Cover and cook 15–20 minutes, until the chicken reaches 165°F and feels tender. Remove chicken to a cutting board and shred with two forks. Return it to the pot.
Add greens and finish: Stir in chopped spinach or kale and simmer 2–3 minutes until wilted. Add lemon juice. Taste and season with salt and pepper.
Serve: Ladle into bowls and top with fresh parsley or cilantro. Add an extra squeeze of lemon if you like brightness.
Salt in layers: Lightly season veggies, then adjust again at the end for a full, balanced taste.
Don’t skip the lemon: A touch of acidity lifts the broth and makes everything pop.
Shred, don’t dice: Shredded chicken soaks up broth better than chunks.
Use thighs for extra richness: Chicken thighs bring more flavor and stay juicy.
