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1 yellow onion, diced

3 cloves garlic, chopped

1 pound boneless, skinless chicken breast or thighs - (cut smaller so it cooks faster)

2 teaspoons cumin

3 teaspoons taco seasoning

20 oz can of crushed tomatoes

½ Bag of frozen corn, or 1 can

Can of Black beans

½ Red Pepper diced very small

Kosher salt and black pepper

4 cups chicken broth

Juice of 1 lime

½ cup fresh cilantro, chopped

Tortilla chips, for serving

Yogurt, shredded cheddar, avocado, and green onion, for serving

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Stove Top Method

1. In a large soup pot, cook the onion and garlic with 2 tablespoons olive oil for 5 minutes. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour in the crushed tomatoes and 4 cups of broth. After 5 minutes add corn, beans, red pepper and cilantro.

2. Set over medium heat and bring to a simmer, cook 15 minutes, until the chicken is cooked. Shred the chicken using two forks.

3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, and avocado and a squeeze of lime. Enjoy!

Crock Pot Method

In the bowl of your crockpot, layer the onion, and garlic. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth. 2. Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice. 3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!