• 2 boneless skinless chicken breasts
• 2 teaspoons chili powder divided
• 1 teaspoon garlic powder divided
• 2 teaspoons cumin divided
• 1 teaspoon brown sugar
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 ears of corn on the cob (canned corn works well, too!)
• 8 cups chicken broth
• 2 tomatoes diced
• 2 green chiles
• 1 can black beans or pinto beans, drained 
• juice of 2 limes about 2 tablespoons
• 1 medium onion diced
• 1-2 jalapeños, diced (seeded if you don’t want this too spicy)
• 3 teaspoons minced garlic
• 1 bunch cilantro, roughly chopped
• tortilla chips, sour cream, and avocado for topping

Pound chicken to 1/2 inch thickness. Stir together 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and 1 tsp of brown sugar. Drizzle olive oil over chicken, rub onto both sides, then season with spice mixture and salt and pepper to taste on both sides. Grill chicken over medium-high heat for 5-8 minutes on each side until cooked through, then dice chicken and set aside.

While chicken is cooking, rub corn all over with oil and season with salt and pepper. Grill for about 8 minutes, turning often, until kernels begin to char a bit. I literally just charred it straight on my stovetops flame. Then cut kernels off of the cob. You can skip this step if you use canned corn. Or you can place the canned corn in a skillet and char it a bit before adding it to the soup.

In a large stock pot combine  green chiles, diced onions, jalapeños and garlic with a drizzle of olive oil and sauté for a few minutes (or until the garlic is fragrant). Then add chicken broth, diced tomatoes and black beans (or pinto beans), lime juice, grilled corn and remaining spices.

Bring to a boil, then reduce to a simmer and cook for 20 minutes or longer for a richer flavor. Stir in chicken, cilantro, and salt and pepper to taste. Serve with desired toppings. I chose tortillas, avocado and sour cream.