Instructions

• Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion and 1 teaspoon kosher salt and sauté for 3 minutes, until the onion softens.
• Add 1 diced green or red bell pepper, 1 minced garlic clove, and 1 teaspoon cumin powder. Sauté for 2 more minutes, until fragrant.
• Pour in the 32 oz box chicken broth. Add 1 bay leaf, 1 1/2 cups frozen corn kernels, the 15 oz can diced tomatoes, and 1 pound boneless, skinless chicken breast. Bring the pot to a boil, then cover and reduce heat to a simmer.
• Simmer for 10–15 minutes (depending on the size of the chicken breasts) or until the chicken is cooked through (internal temperature reaches 165°F / 74°C).
• Remove the chicken from the pot and shred it with two forks (or a mixer). Return the shredded chicken to the pot, stir in the juice of 1 lime, and simmer for another 3–4 minutes to heat through.
• Remove and discard the bay leaf. Ladle the soup into bowls and top with crushed tortilla chips. Serve with toppings of choice (avocado, sour cream, shredded cheese, fresh cilantro) on the side for guests to add as desired.