Mexican Soup

1. Heavily salt and pepper the chicken breast on the skin side. In a heavy bottom stock pot, heat up a teaspoon of oil. Once warm, add the chicken into the pot skin side down. While skin browns and fat renders off dice onions and red bell pepper. Once the skin is browned, add the onions and peppers into the pot with the chicken and cook for 5 minutes until everything has a little color.
2. Add a small amount of chicken broth and stir it around for a couple of minutes to deglaze the pan. Add the remaining broth, tomatoes and carrots. Cover the pot and cook for around 10 minutes, until the chicken is no longer pink. Remove the chicken from the pot and set it aside and allow it to cool.
3. Add the beans and corn and all the spices into the pot with the rest of the ingredients. Cook for 5 minutes. Remove the chicken from the bone and discard the skin. Dice or shred chicken and add it back to the pot.
4. Taste the soup and adjust seasonings as needed. I usually add more cumin and red pepper flakes.
5. I top my soup with cheese and Greek yogurt and serve with chips!