1. Step 1

   Heat a large pot over medium heat and add the diced onion, bell pepper, and minced garlic. Sauté until softened and fragrant.

   
2. Step 2

   Add the minced chipotle peppers in adobe sauce and stir well to combine.

   
3. Step 3

   Pour in the chicken bone broth, diced tomatoes with green chiles and black beans. Stir to mix.

   

   
4. Step 4

   Add the chicken thighs to the pot. If using uncooked chicken, cook in the broth until fully cooked. Once cooked remove from broth, shred it, and add it back in the move onto next step. If using leftover chicken, shred it and add to the soup, bring to a boil and move onto next step.

   
5. Step 5

   Add corn. Season with salt and freshly ground black pepper to taste. I sometimes add slap ya momma or red pepper flakes for more spice. Let simmer for a couple of minutes for flavors to come together.

   

   
6. Step 6

   Stir in the lime juice and chopped cilantro leaves just before serving.

Grill your tortillas

1. Step 1

   Take a flour tortilla and put it directly on the grill over the burner on medium low heat. Watch it carefully. You want it to be crispy. I flip a couple of time to make sure it's cooked evenly.
2. Step 2

   Once tortilla is crispy. Cut into strips with a knife or break apart with hands.

Serving

1. Step 1

   I like to serve the soup with lime wedges, cilantro, cheese, and the tortilla strips on the side so people can assemble their own bowl.