2 large or 3 medium chicken breasts
6 cups water
1 large onion – minced
4 cloves garlic – minced
2 bay leaves
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon thyme
1 red bell pepper – chopped
3 large ripe tomatoes – chopped
1 tablespoon tomato paste
1 15 oz jar of enchilada sauce
2 15 oz cans pinto beans
2 jalapeno peppers – diced
2 cups corn
1/4 cup cilantro – chopped
Lime wedge
Tortilla chips
Avocado – diced


In a large soup pot, bring to a boil the water, chicken breasts, onion, garlic and bay leaves. Allow to cook on a low boil for 10 minutes, until chicken is cooked through. Fish the chicken out with a slotted spoon and set it aside to col.
Add the rest of the soup ingredients (diced tomatoes through spices) and let it all simmer on low for an hour.
Once cool, shred the chicken into small bite-sized pieces and add it back into the pot.
Dish out your bowls of soup and into each bowl squeeze one lime wedge, then garnish with chopped avocado and tortilla chips.