Kickin' chicken soup

This is a great meal-in-a-pot that is quick and easy to put together. Get the chicken going, then turn your attention to the soup and, before you know it, dinner's ready! I found this in the Chicago Trib.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2  large boneless chicken breasts
• 3  tablespoons  vegetable oil
• 1  large onion, chopped
• 3  cloves garlic, minced
• 1  jalapeno chile, minced (if you want the soup hotter, include the seeds)
• 4  cups low sodium chicken broth
• 3  cups corn kernels (fresh or frozen)
• 1 (15 1/2ounce) can black beans
• 1  lime, juice of
• 1  teaspoon salt, to taste
• 1⁄2 teaspoon  ground red pepper or 1⁄2 teaspoon  hot sauce
•  fresh ground black pepper
• 1⁄2 cup  minced cilantro
•  shredded monterey jack cheese
•  tortilla chips

Directions

1. Heat broiler; cook chicken, turning once, about 10 minutes.
2. Or, grill the chicken on an outdoor grill, which is what I usually do.
3. Meanwhile, heat oil in a stockpot over medium heat; add onion, garlic and chili; cook until soft, about 3 minutes; add broth, corn, beans (undrained), lime juice, salt and red and black pepper to taste; heat to a boil, reduce heat to simmer.
4. Slice or shred cooked chicken; add to pot.
5. Add cilantro; heat through, about 1 minute.
6. Ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.