Cinco de Mayo Chicken Soup

2 large, boneless chicken breasts
3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 jalapeno, minced, see note
32 ounces low-sodium chicken broth
3 cups frozen corn kernels
1 (15 1/2 ounce) can black beans
Juice of 1 lime
1 teaspoon salt or to taste
1/2 teaspoon ground red pepper or hot sauce
Freshly ground black pepper
1/2 cup minced cilantro
Shredded Monterey jack cheese
Tortilla chips

Heat broiler. Cook chicken, turning once, about 10 minutes.

Meanwhile, heat oil in stockpot over medium heat. Add onion, garlic and jalapeno; cook until soft, about 3 minutes. Add broth, corn, beans, lime juice, salt and red and black pepper to taste. Heat to boil; reduce heat to simmer.

Slice or shred cooked chicken; add to pot. Add cilantro. Heat through, about 1 minute. Ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.

Serves 8.

Nutrition info per serving: 205 calories, 31 percent of calories from fat, 8 g fat, 1.1 g saturated fat, 10 mg cholesterol, 28 g carbohydrates, 10 g protein, 585 mg sodium, 6 g fiber

Tip: Include the jalapeno seeds for more heat.