Chicken soup just got a Mexican twist! This flavorful soup is chock-full of chicken, black beans, corn, and tomatoes then seasoned with cumin, chili pepper and cayenne. Top with cheese, avocado, sour cream, and tortilla chips for the perfect cozy weekend or weeknight meal!
In a large pot, heat oil over medium heat. Add chopped onions and cook for 4-5 minutes until softened - stir occasionally.
Slice chicken breasts in half, width-wise (this will decrease cook time), then season with 1/2 teaspoon of cumin, 1/2 teaspoon chili powder, salt and pepper. Add seasoned chicken to pot with onions.
Cook chicken 5-6 minutes on each side, or until browned on both sides. Remove from heat and set aside to cool. Once chicken is cool enough to touch, shred with a fork, then place pot back over medium heat.
Add all remaining ingredients to pot - stir to combine. Allow soup to come to a boil, then lower heat to simmer for another 25-30 minutes.
Continue to add salt, pepper, and additional lime juice until the taste is as you desire.
Enjoy with cheese, avocado, sour cream, green onions, red onions, fresh tomatoes, tortilla chips, quesadillas or whatever else your taste buds desire!
Storage: Once completely cool, refrigerate in an airtight container for up to one week. Freeze for 2-3 weeks.