Creamy Chicken Tortilla Soup

2 tbs vegetable oil

1 medium yellow onion

2 tbs minced garlic

6 cups low sodium chicken stock

1 14oz can black beans (rinsed and drained)

1 tbs chili powder

2 14 oz cans tomatoes with green chiles

11 oz can of corn (drained)

2 tsp cumin

1 tsp paprika

3 tbs crushed tortilla chips

3 chicken breasts

2 limes

1 cup heavy cream

salt and pepper to taste

1. Heat a large soup pot or dutch oven over medium heat. Add vegetable oil

2. Dice the onion and add to the pot. cook for about 3 or 4 minutes until softened and translucent.

3. Add garlic and cook for another 30 seconds or so to mix the flavors.

4. Add in chicken stock, tomatoes, beans, corn, chili powder, cumin, paprika and crushed chips. Bring just to a boil.

5. Add the chicken breasts and reduce heat to low. Simmer for 20 minutes, until chicken is cooked through and ready to shred.

6. Remove chicken from the pot and shred. Put back into the soup.

7. Add the juice from one lime and the heavy cream. Mix well and heat until warmed through.

8. Serve with your choice of toppings. Suggestions are shredded cheese, sour cream, tortilla chips, cilantro, jalapenos and limes.