Kickin' Chicken Soup

• 2 large boneless chicken breasts
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 jalapeno chile, minced (if you want the soup hotter, include the seeds)
• 4 cups low sodium chicken broth
• 3 cups corn kernels (fresh or frozen)
• 1 (15 1/2 ounce) can black beans
• 1 lime, juice of
• 1 teaspoon salt, to taste
• 1/2 teaspoon ground red pepper or 1/2 teaspoon hot sauce
• fresh ground black pepper
• 1/2 cup minced cilantro
• shredded monterey jack cheese
• tortilla chips

1. Heat broiler; cook chicken, turning once, about 10 minutes.
2. Or, grill the chicken on an outdoor grill, which is what I usually do.
3. Meanwhile, heat oil in a stockpot over medium heat; add onion, garlic and chili; cook until soft, about 3 minutes; add broth, corn, beans (undrained), lime juice, salt and red and black pepper to taste; heat to a boil, reduce heat to simmer.
4. Slice or shred cooked chicken; add to pot.
5. Add cilantro; heat through, about 1 minute.
6. Ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.

chicken breasts, vegetable oil, onion, garlic, jalapeno chile, chicken broth, corn kernels, black beans, lime, salt, ground red pepper, fresh ground black pepper, cilantro, cheese, tortilla chips

Taken from www.food.com/recipe/kickin-chicken-soup-82018 (may not work)