Mexican Chicken Soup

Place the chicken breast into a medium bowl and season with 1/2 teaspoon and 1/4 teaspoon black pepper. 

To a large soup pot, add 1 tablespoon olive oil. Set over medium-high heat.

Add the chicken to the pot and cook for 8-10 minutes until browned.

Remove chicken from the soup pot and place it on a plate. Add remaining olive oil.

Stir in onions and cook for 4-5 minutes until softened.

Add the garlic, chili powder, cumin, paprika and cook for 1 minute until fragrant.

Stir in tomatoes. Cook tomatoes for 3 minutes until they start to soften.

Add tomato paste and cook for 1 minute.

Stir in the chicken broth, corn kernels, chicken, and remaining salt and pepper and cook for 15 minutes, stirring periodically.

Stir in lime juice and remove the Mexican chicken soup from the stove.

Divide the Mexican chicken soup between 4 bowls. Garnish with parsley, avocado, tortilla chips if desired