Prep the vegetables

• Slice the jalapeño.
• Dice the onion.
• Mince the garlic.

Sauté the aromatics

• Preheat a pot over medium-high heat and add the oil.
• Add the onion, jalapeño and garlic.
• Sauté until the vegetables are cooked and softened.

Add the chicken, beans and tomatoes

• Add the chicken breast, corn and black beans.
• Stir in the fire roasted crushed tomatoes.

Season and add the broth

• Season with cumin, chili powder, salt and pepper.
• Pour in the chicken broth.
• Add the cilantro.

Simmer the soup

• Bring the soup to a boil.
• Reduce the heat and let it simmer.

Shred the chicken

• Remove the chicken from the soup.
• Shred it using two forks.
• Return the shredded chicken to the pot.

Warm through

• Let the soup warm so the chicken heats through.

Garnish and serve

• Ladle the soup into bowls.
• Garnish with cilantro, sliced avocado and tortilla chips.
• Squeeze over lime juice.