1 tbsp olive oil

1 onion chopped

1 med jalopena pepper minced

3 garlic cloves, chopped

1 tsp chili powder

14 1/2 oz can crushed tomatoes

1 can diced tomatoes with chilis

3 cups chicken broth

14 1/2 oz can black beans, drained

1 cup corn (frozen)

2 chicken breasts

1 tbsp creole meat seasoning

1/4 cup cilantro

Juice from 1 lime

1 avocado for garnish

Tortilla strips for topping

Coat chicken breasts with creale meat seasoing

Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.

Remove vegatables with a slotted sppon. Lighlt brown chicken breasts (3-4 minutes)

Add remaining ingredients including vegatables and simmer 20 minutes or until chicken is cooked through.

Remove chicken and shred. Add back to the pot and simmer for 3 minutes.

Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado.