Chicken Tortilla Soup

This is pure comfort.

1 T olive oil

1 C sweet onion, finely diced
4 cloves garlic, diced

1 serrano pepper, seeds and membrane removed and diced 

1 boneless skinless chicken breast

4-5 C chicken broth
4 Roma tomatoes, skinned and diced

3/4 t paprika

2-3 radishes, sliced thin
1/2 t ground coriander
1 T chili powder
1 t ground cumin
1/2 t salt 

black pepper, to taste
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 lime

Garnishes:

chopped fresh cilantro
Tortilla strips or tortilla chips
Shredded cheddar or monterey jack cheese
Diced avocado

Diced Roma tomatoes

Diced green onion

Sauté onion in oil until tender; do not brown.  Add garlic and pepper and sauté another minute or so.  Remove onion mixture to a plate.  Add a little more oil to pan, if necessary.  Brown chicken breast over high heat, 2-3 minutes on each side until just cooked.  Remove chicken from pan and chop in grape-sized chunks.

Return chicken and onions to pan.  Add remaining ingredients except lime juice and simmer for 30 minutes.  Just before serving, juice lime into soup.  Serve with garnishes on the side.