1/215-ounce canwhole kernel corn,drained and rinsed
14-ounce candiced green chilies
2tablespoonslime juice(or the juice of 1 lime)
corn tortilla chips
For the Chicken
Preheat oven to 375°F. Grease a baking sheet with nonstick cooking spray or olive oil.
In a large mixing bowl or gallon-sized zip top bag, add chicken, olive oil, oregano, chili powder, cumin, garlic and salt. Toss to coat and transfer to baking sheet.
Bake for 20 to 30 minutes, until fully cooked through. Cook time will vary depending on the thickness of the breasts. Remove chicken from oven and let cool for 5 minutes.
Shred chicken with a fork and knife. Set aside until ready to use.
For the Soup
Heat oil in large dutch oven or pot over medium heat. Add diced onions and peppers. Cook, stirring frequently, for about 3 minutes or until onions become translucent.
Add garlic, chipotle pepper, chili powder, cumin, oregano, smoked paprika and onion powder. Cook for 30 seconds, stirring constantly.
Add diced tomatoes, black beans, corn, green chilies, chicken stock, tomato paste and salt. Bring to a boil, reduce heat and simmer for 5 minutes.
Add shredded chicken and cook for 15 more minutes. Turn off the heat, add the cilantro and lime juice and stir to combine. Taste and season with salt, to taste.
Serve in bowls and top with cilantro, limes and crushed corn tortilla chips.
To save 25 minutes, substitute the ingredients for the chicken with cooked and shredded rotisserie chicken available at most grocery stores.To make in the slow cooker, place all ingredients except black beans, corn, cilantro and lime juice in the slow cooker. Cover and cook for 4 hours on high or 6 hours on low. When ready, transfer the chicken to a plate and shred with a fork. Add the shredded chicken, black beans, corn, cilantro and lime juice. Stir, season with more salt to taste and serve.To freeze, cool the soup in the fridge. Once chilled, scoop into freezer-safe zip-top bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.