Mexican Chicken Tortilla Soup

Pound chicken to 1/2 inch thickness. Stir together 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and brown sugar. Drizzle 1 tablespoon oil over chicken, rub onto both sides, then season with spice mixture and salt and pepper to taste on both sides. Grill chicken over medium-high heat for 5-8 minutes on each side until cooked through, then dice chicken and set aside. 

While chicken is cooking, rub corn all over with oil and season generously with salt and pepper. Grill for about 8 minutes, turning often, until kernels begin to char a bit. Use a sharp knife to cut kernels off of the cob. 

In a large stock pot combine chicken broth, diced tomatoes and green chiles, fire roasted tomatoes, black beans (or pinto beans), lime juice, diced onions, jalapenos, garlic, grilled corn and remaining spices. 

Bring to a boil, then reduce to a simmer and cook for 10 minutes. Stir in chicken, cilantro, and salt and pepper to taste. Serve with desired toppings.