My friend Paige gave me a draft of this recipe, but I made a few changes: I decided to brown the chicken instead of poaching it, added fresh corn, and jalapenos.

This soup is great the next day when all the flavors mingle together!

Ingredients

2 teaspoons olive oil
1 onion, chopped
2 cloves of garlic, sliced
1/2 jalapeno, seeds removed, chopped
2 chicken breasts
15 ounce can fire roasted tomatoes
32 ounce chicken broth
1 corn on the cob, kernels removed
2 cups cooked black beans (or use canned)
cilantro, chopped
avocado, diced
tortillas, sliced and fried
lime wedges
sour cream

Directions

Step 1
Heat a heavy pot. Add oil. Add onions, garlic and jalapeno and saute for about 10 minutes.\r\n\r\n\r\n\r\n

Step 2
Meanwhile, heat a cast iron skillet. Add a bit of oil and chicken breasts seasoned with salt and pepper. Cook uncovered for about 6 minutes on each side. Cover and cook for about 5 more minutes.

Step 3
Back to the onions, garlic and jalapenos: add fire roasted tomatoes and chicken broth. Simmer for 10-15 minutes. Using a stick blender puree the mixture. {Note: you can make it perfectly pureed, or leave some chunks of vegetables in the soup.}\r\n\r\n

Step 4
Add corn, beans and chopped chicken breasts. Simmer for 15 more minutes.\r\n\r\n

Step 5
Get all of your toppings ready.\r\n\r\n

Step 6
Ladle the soup and top with tortilla strips, chunks of avocado, cilantro leaves and a spoon-full of sour cream. Squirt with a lime wedge. Eat immediately!\r\n\r\n