1 onion, finely chopped
olive oil
4 cloves garlic, minced
6 cups chicken broth
1 – 14.5 oz. can diced tomatoes
1 – 14.5 oz. can corn, drained and rinsed
2 large chicken breasts
1 can black beans, drained and rinsed
1 lime (one extra for garnish)
1 handful cilantro, chopped
4-5 corn tortillas, cut into strips
1 avocado, diced
dash cayenne pepper
1-2 tsp chili powder
1-2 tsp cumin
1 tsp coriander
3/4 tsp salt
1/4 tsp black pepper
cheddar or jack cheese, shredded
sour cream

Saute onion in olive oil until soft, then add garlic, cayenne, chili powder, and cumin. Saute until fragrant (a minute or two). Add chicken broth. Bring to a boil, then lower heat to a simmer. Add tomatoes, corn, black beans.

Grill or pan fry chicken spiced with cayenne, chili powder, garlic powder, salt, and pepper. Cut up or shred chicken and add it to the soup. Try the soup and add more seasonings according to taste, if needed. Add lime juice and cilantro.

Add a tablespoon of olive oil to a large fry pan over medium-high heat, crisp up tortilla strips. Add salt.

Serve soup garnished with your choice of cheese, sour cream, tortilla strips, fresh cilantro, avocado, and a lime wedge.

Note: If spicy isn’t your thing, start with the smaller amounts of seasonings listed and adjust according to taste as needed. You can also substitute tortilla chips if you don’t have corn tortillas on hand.