1 8-inchcorn tortillagrilled and cut into thin strips
Instructions
Preheat oven to 375 degrees
Mix cumin, chili powder, garlic powder, and salt together in a small bowl.
Pour 1 tablespoon olive oil into a baking dish. Sprinkle spice mixture over the chicken breasts, flip over and sprinkle the remaining mixture. Cover with foil and bake in oven for 20 - 25 minutes.
Heat 2 Tablespoons of olive oil in a Dutch oven. Add the onions and cook for 2 minutes to soften. Add the garlic and jalapeno and cook for an additional minute.
Pour in the chicken stock and diced tomatoes, and bring to a boil. Lower heat and simmer for 10 - 15 minutes.
Puree soup with an immersion blender until smooth. {if desired}
Add beans, corn, cilantro, and lime juice.
Shred chicken with two forks, and add to the soup.
Ladle soup into a bowl and garnish with tortilla strips.
Seasoning Mix: I made a big batch of Southwest seasoning mix and poured it into an empty spice container. Then just sprinkle it onto chicken whenever you need to.