Chicken Tortilla Soup

On a crisp fall evening a nice bowl of soup always hits the spot.  This soup has a little spice to it also to really warm you up.   My husband has been asking for this soup recently since I hadn't made it in awhile and he loves it.  I had come across the recipe originally in a USA magazine in the Sunday paper and then misplaced the recipe. We tried a different one, but we like this one so much better. And I think it is a simple soup that is quick to pull together.

Recipe:
1 1/2 tablespoons olive oil
2 chicken breast, split
1 tablespoon chili powder
1 yellow onion diced
3 garlic gloves minced
2 tablespoons chipotle peppers in adobe sauce seeded and minced
1 can black beans, drained and rinsed
1 can diced tomatoes
2 quarts chicken broth
1 cup frozen corn kernals
tortilla chips
avocado (to top)
lime wedges
shredded cheese, cheddar or mexican blend

In a bowl combine chicken with 1/2 tablespoon olive oil and chili powder.  In a dutch oven or heavy bottom pot heat 1 tablespoon olive oil.  Brown chicken on each side about 4 minutes on each side.  Remove from pot allow to cool and shred.  Add onion to pot and cook about 3-4 minutes until golden and soft.  Add garlic and chipotle peppers, cook another 1 minute until fragrant.   Add tomatoes and beans to the pot.  Add the chicken broth and bring to a simmer 5 minutes.  Add corn and shredded chicken to soup.  Allow to simmer another 10-15 minutes. 
To serve place tortilla chips in bottom of bowl, ladle soup on top.  Serve topped with avocado slices, shredded cheese and lime wedges.