Preparation Steps

• In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken and set aside.
• Add the onion and garlic to the pot and cook until softened, about 5 minutes. Stir in the diced tomatoes, chicken broth, black beans, corn, chili powder, cumin, and cayenne pepper (if using).
• Bring the soup to a simmer, then return the chicken to the pot. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through and the flavors have melded.
• Serve hot, garnished with your favorite toppings such as tortilla strips, shredded cheese, sour cream, avocado, and cilantro.