I started with this recipe from Allrecipes.com and modified it a bit according to various comments and what I had on hand. It was really good and very filling. I have lots left over for lunches and froze some for later.

1 quart chicken broth
2 boneless skinless chicken breasts
1 tsp oil
1 cup chopped onion
3 cloves of garlic minced
2 tsp chili powder
1 tsp cumin
1 tsp oregano
1 28-ounce can crushed tomatoes
1 15-ounce can of corn
1 4-ounce can of chopped green chilies
1 15-ounce can of black beans, drained and rinsed
1/4 cup chopped fresh cilantro

To add at the table:
crushed tortilla chips
grated Jack cheese
chopped green onions
sliced avocados

Heat the broth to a simmer in a soup pot and poach the chicken breasts until done, about 10 – 15 minutes. Remove the chicken to a plate and shred with two forks. Pour the broth off into a bowl (or use another pan to make the soup in).

Heat the oil and cook the onion and garlic until soft, about 5 minutes. Stir in the chili powder, cumin, and oregano and cook a minute, then add the tomatoes and broth. Bring to a simmer and cook 10-20 minutes.

Stir in the corn, chilies, beans, cilantro, and chicken and simmer another 20 minutes or so.

Serve the soup and have tortilla chips, cheese, green onions, and avocado slices in bowls to pass around.