Ingredients:

½ Cup Extra Virgin Olive Oil
1 Cup Onion
¼ Cup Garlic
¼ Cup Chili Peppers, Chopped (choose by your choice of heat—we used Anaheims)
¼ Cup Celery, Diced
¼ Cup Carrots, Diced
1 Can Diced Tomatoes
1 Can Sweet Corn (or 1 corn on the cob, grilled)
1 Can Black Beans
2 32oz Cans Chicken Broth
½ Tablespoon Cumin
½ Tablespoon Mexican Chili Powder
4 Chicken Breast (boneless, skinless) Filets, grilled and chopped
Salt and Pepper to taste
Cilantro, chopped (garnish)
Crispy Tortilla Strips (garnish) if desired

In a pan add Extra Virgin Olive Oil.  Saute onion, celery, carrots and chili peppers.  Add garlic and sauté a few more minutes.  Add chicken broth and diced tomatoes, and bring to a boil.  Reduce heat and simmer for 20 minutes, then add black beans, grilled diced chicken, corn and spices.  Cook 10 more minutes, then remove from heat.  Salt and pepper to taste, and garnish with cilantro and tortilla strips.