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Ingredients

• 2 boneless and skinless chicken breasts
• 2 TBSP olive oil, divided
• 1 TBSP cumin
• 1 1/2 tsp chill powder
• 1/2 tsp salt
• 1 medium white onion, diced
• 3 minced garlic cloves
• 1 red pepper, diced
• 1 green pepper, diced
• 1 jalapeño ( remove rib and seed for less spice)
• 1 cup of corn
• 1 14 oz diced tomatoes
• 1 can of black beans, drained and rinsed
• 3 TBSP of tomato paste
• 4 cups of low sodium chicken or vegetable stock
• 2 cups of water
• 1/4 cup chopped cilantro
• 1 lime
• Toppings:
• diced avocado, green onion, sour cream, hot sauce, and your choice of cheese

Instructions

1. Preheat the oven to 375 degrees
2. Dribble chicken breasts with olive oil and season both sides with salt and half the spice
3. Bake chicken breasts for 20 minutes
4. In a large pot ,heat olive oil over medium to high heat. Add onions, garlic, peppers,corn, and remaining spice. cook for approximately 5 minutes. Turn down heat.
5. Add shredded chicken and cook for a couple of minutes.
6. Add tomatoes, black beans, tomato paste, stock, and water. Bring to boil and simmer for 45 minutes.
7. Check soup for flavour, add more spice if needed. simmer for 15 minutes.
8. Add juice from 1 lime.
9. Cool for 10 minutes.
10. Add desired toppings.