1 to 1 1/2 lb. diced chicken
1 large onion
2 Jalapeno peppers
1 Habanero pepper
6 oz. ground Chorizo sausage
6 oz. salsa (your choice)
2 (8 oz.) cans tomato sauce
1 cup non-cooked rice
water, as needed
1 (15 oz.) can whole kernel corn
1 (15 oz.) can black beans
juice from 1 lime
tortilla chips, for garnish

Boil chicken and let sit until cool enough to chop up. Dice onion and peppers, sauté with Chorizo sausage. Drain off fat from Chorizo.

Mix salsa and tomato sauce with the chicken, Chorizo, and onion. Add rice and water because rice will take up a lot of the broth (you could also cook rice separately and add 5 minutes before serving). Cook soup on medium heat. Last 10 minutes add corn and beans.

Finish with lime juice. Garnish each bowl with tortilla chips.

Submitted by: Andrew D.