College Student Recipe - Tex-Mex Chicken Soup

This is my all-time favorite dish that I make. You're gonna love it, too. Here's how to do it:
4 chicken breasts on the bone (thighs work great, too)
1 onion, chopped
1 (each) red, green, yellow bell pepper- chopped
I made pinto beans the night before and used 4 cups of the leftovers ( cooked from dry w/onions, peppers, garlic)....or use 2 cans, rised and drained.
1 can black beans, rinsed
6 cups frozen corn, divided
4 TBS chili powder,2 TBS cumin,1 TBS salt, black & cayenne peppers to taste
limes, fresh jalapenos (not pickled in the jar- there IS a difference), sour cream, tortilla chips.
Boil the chicken. Skim & discard foam from pot. Debone when cool and tear into bit-sized pieces.
In a large pot- the one the soup will be in ( I use a big cast iron enamled pot), heat some olive oil. add the onions and peppers. Fry for 5 min. Add the chili powder, cumin, salt & peppers.
Strain the broth into this pot.
Take 4 cups of the corn + 1 cup broth and puree in blender until smooth. Add to broth. (do this in 2 batches if need be)
Add the chicken and remaining 2 cups of corn and simmer for 30 minutes.
Take a cup of sour cream and add 1/2 chopped jalapeno, a handful of chopped cilantro, juice from 1/2 lime & the "meat" from the other half of the lime. Mix well.
Now- this part is just as important!- crush a handful of tortillas into your bowl. Add desired amount of soup. Add a spoonful of the prepared sour cream, sprinkle w/shredded cheese and a slice of avocado.
Oh...my....Lord....talk about DELISH!!!
Let me know how it comes out if you make it!