Made the soup based on this recipe. It was so delicious!

Ingredients:
Olive Oil – 2 tbsp
Yellow Onion – 1 large, chopped
Carrots – 1 lb, peeled and chopped
Garlic – 4 gloves, minced
Chicken Broth – 4 cups / 32 oz (I always use bone broth when possible; this brand is the best)
Crushed tomatoes – 1 large can (28 oz), using fire roasted crushed tomatoes add more depth to the flavor
Chicken – I use leftover rotisserie chicken, or 1 lb of chicken 
Corn – 1 can; I use fire roasted frozen corn from Wholefoods
Black beans – 1 can (15 oz)
Lime juice – ~1.5 tbsp, or juice from 1 lime
Salt and pepper – to taste

Dried seasoning: 
Chilli powder – 1.5 tsp
Cumin – 1.5 tsp

I don’t have chilli powder, so I use this combo instead:
Cumin – 1.5 tsp
Paprika – 3/4 tsp
Garlic powder – 1/4 tsp
Onion powder – 1/4 tsp
Cayenne pepper – pinch
Oregano – pinch
Smoked paprika (optional) – pinch

Toppings: tortilla chips, shredded cheese, cilantro, avocado, sliced jalapeno, lime wedges, cilantro

Instructions:
1. Saute vegetables (onion, garlic, carrots) in olive oil.
2. Add all other ingredients and cook for at least 30 minutes. 
3. If using raw chicken, remove chicken after cooked through. Shred chicken by hand and add back to soup at the end. If using rotisserie chicken, hand shred the meat and add towards the end.
4. Add lime juice before serving.
5. Add toppings and serve!

Enjoy!