Step 1

Lightly season the chicken with salt and pepper on both sides.

Step 2

Place a large saucepan on the stove over medium heat.  Add the olive oil and once hot, add the chicken and cook until it is lightly browned on one side (approx. 4-5 minutes).  Flip and cook the other side until the chicken is cooked through.

Step 3

Transfer the chicken to a clean plate and let cool.  Once cooled, shred with 2 forks.

Step 4

In the same saucepan, add another Tablespoon of oil and once hot, add the onion.  Sprinkle with a little salt and pepper and sauté for approx. 2 min.  Add the garlic and jalapeno. Sauté for 2-3 minutes, or until onion is just becoming golden.

Step 5

Add the chili powder, cumin, oregano, salt and pepper.

Step 6

Pour in the chicken broth, crushed tomatoes, water, diced tomatoes, black beans, and corn. Raise heat to a boil.

Step 7

Once boiling, stir in rice. Reduce heat to a simmer and cook for for 15 minutes for white rice or 30 for brown, or until the rice is tender, stirring occasionally.

Step 8

Add the chicken and cheese.

Step 9

Serve the soup with desired toppings.