Toss everything in and walk away, but because I like to explain the methods to my ingredients, here it'll go into a bit more detail for ya

Heat olive oil in a large pot over medium-high heat and add broth, crushed tomatoes, tomato paste, tomatillo salsa, beans and chicken breasts, whole

Next dice your bell pepper, jalapenos, and onion and tear your corn tortilla into small pieces before tossing everything into the pot as well. The corn tortillas help the soup to thicken a bit and also act as noodles

Add your spices (chili powder, cumin, garlic powder, lime juice and cover

Within a few hours the chicken will be perfectly cooked. If you happen to be around, feel free to scoop them out with tongs or a fork, place them on a cutting board, and chop each breast into six large pieces. Now it's shred-oh-so-easy! Use two forks to create pulled/shredded chicken and add it back to the pot. If you aren't home yet you can complete this step later

The soup will simmer away on high for four-six hours (total time) and make your kitchen smell absolutely divine

Steal a taste towards the end and add any extra spices or add-ins that float your boat. I typically add a little extra cilantro, a squeeze of lime and a little fresh chopped jalapeño depending on my mood. You might add salt or might find that there was enough in your beans/tomatoes/broth to start and leave it as is! Since I add tortilla chips to my final product I only add a pinch of salt to the entire pot. The chips add in at the end and create the perfect ratio for me! As noted above you can add more broth or keep the soup more and chunky. I love mine super-hearty so I can attack it with the tortilla chips and a small spoon!