• 1 tablespoon olive or avocado oil
• 1 medium yellow onion, finely chopped
• 15-ounce can whole kernel corn, undrained
• 15-ounce can black beans, rinsed and drained
• 15-ounce can diced fire-roasted tomatoes, undrained
• 4-ounce can chopped green chiles
• 2 cups (16 ounces) shredded, cooked chicken
• 2 cups chicken broth
• 1 (1 to 1.3 ounce) taco seasoning mix, mild or medium
• 1 teaspoon cumin
• 1 teaspoon fresh lime juice

Toppings:

• shredded cheese of choice
• sour cream, optional
• corn chips, such as Fritos

In a large skillet over medium heat, add the oil and onion. Sauté for 2-3 minutes, stirring, until translucent. Add the corn, beans, tomatoes, green chiles, shredded chicken, broth, taco seasoning, and cumin. Stir well and bring heat to boiling. Turn heat to medium and cook for about 15 minutes to combine flavors. Remove from heat, add lime juice and stir. Serve soup in bowls with desired toppings. Serves 6. Can easily double recipe.