Step 1

In a large heavy bottom stock pot heat add olive oil, onions, jalapenos and garlic and let cook over medium heat until onions start to become translucent.

Step 2

Add crushed tomatoes, chicken stock, beans and spices.  Stir to ensure blended evenly.  If you like your soup broth to be thinner simply add some water or more chicken stock to desired density.

Step 3

Turn up heat and simmer on medium high for 15 minutes.

Step 4

Add corn kernels and continue to simmer for another 5 minutes.

Step 5

When complete add juice of a freshly squeezed lime and stir.

Step 6

Spoon with ladle into soup bowls and add shredded roasted chicken.

Step 7

Add 2-3 broken Corn Tortilla chips to top after and just before eating along with a sprinkle of fresh cilantro. Serve warm.

Step 8

Refrigerate leftovers for 1-2 days or freeze for up to a month for lunches or dinners.