Bake chicken breasts at 450 with olive oil and 1 tsp each chili powder and cumin, 1/2 tsp garlic powder, 1/4 tsp onion powder, salt and pepper. Use hand mixer to shred: use about 1lb in soup (eyeball).
Add additional 2 cups water with stock.
Use only 1 cup of corn. Add everything except lime juice after initial simmer.
Do not add cilantro directly to soup. Add lime juice right before eating.
Serve with cilantro, sour cream, chips, avocado, and cornbread on the side.
