2 tsp paprika
I like to season my chicken before adding it to the soup; it is important to flavor your dishes at every step! If you're going the slow cooker route, put the chicken and celery into the slow cooker, and stir until everything is coated. If you're going stove top route, also add the celery and chicken in and stir until everything is coated!
Add in the beans, and corn, with all of their liquids.
Add in whatever spices/seasonings you want at this point. I was feeling pretty lazy, so I kept it pretty simple with the garlic powder, paprika and Kosher salt (watch the salt - the beans have a lot of sodium in them). Add in the chicken stock, give everything a stir, and add in the tamale flour. Now, the tamale flour will help this to thicken up, but it also packs a ton of flavor in! You can easily find this at any grocery store (I got mine at Wal-Mart), and is really great in these kinds of soups.
Now then, if you have the time to do this in a slow cooker, let it cook on high for 4 hours, or low for 8 hours. If you don't have the time for a slow cooker, you can cook this over medium high heat for 2 hours on the stove top. You can garnish with toppings of your choice, but I like to keep it simple with cheese and a dollop of sour cream. This also reheats beautifully, because there will be leftovers. Just thin it out with a little bit of water, or chicken stock!