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.
Heat broiler; cook chicken, turning once, about 10 minutes.
Or, grill the chicken on an outdoor grill, which is what I usually do.
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.
Slice or shred cooked chicken; add to pot.
Add cilantro; heat through, about 1 minute.
Ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.