This soup is perfect for a cold winter night. It’s full of flavor and will make your house smell divine. Give it a try and let me know what you think!

2 Chicken breasts or 4 thighs (boneless and skinless)
1/2 cup chopped onion
1 teaspoon ground Cumin powder
Salt
fresh ground pepper
3 frozen Garlic cubes
2 Tablespoons olive oil
2 TB water
4 Cups organic chicken broth (I prefer Better Than Boullion)
8 Ounces frozen organic corn
1 can of pinto beans (including the liquid)

Heat 1 tablespoon oil in a soup pot on medium heat until hot. Add chicken, then brown on all sides (around 5 minutes). Add 2 tablespoons water (be careful because it may splatter) and cover pot to let the chicken finish cooking without drying out.

Remove chicken to a plate.

Add another tablespoon of oil to pot, then add onion and sauce until translucent (about 4 minutes).

Add cumin, salt, pepper, and garlic cubes, and saute for 2 more minutes.

Add broth, corn, and pinto beans to pot. Add chicken to pot and bring to a boil.

Lower heat and simmer for 10 minutes.

Put a handful of tortilla chips into a bowl. Top with the chicken mixture and garnish with avocado, lime wedges, cilantro, and sour cream or greek yogurt.

*To make this vegetarian, use extra firm tofu instead of chicken.