Lemon Seared Chicken Tortilla Soup

As soon as the weather started getting cold I was craving something warm and yummy (and I'm not talking about my snuggie - or my husband.) Something yummy for my tummy, like soup! And this one definitely hits the spot. I only ask that you use everything mentioned below. . .namely all the garnishes. It just doesn't taste right without them. Enjoy!

You'll need:
2 boneless chicken breasts
1 lemon, sliced
Kosher salt
Fresh ground pepper
3 tablespoons olive oil, divided
1 onion, chopped
4 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons cumin
1 teaspoon garlic powder
Juice from 1 lime
8 cups chicken broth
1 (28oz) can diced tomatoes
2 (14oz) cans black beans
1 cup frozen corn

Sour cream
Grated cheddar cheese
Chopped cilantro
Diced avocado
Crumbled tortilla chips

To cook chicken, heat a medium sized sauté pan on medium high with 2 tablespoons olive oil. Generously season chicken breasts with fresh ground pepper and a little salt. Place chicken in hot pan and top with lemon slices. Reduce heat to medium low. Cover and let cook for 5 - 8 minutes. Remove lemon slices, turn chicken over and replace lemon slices on top. Cover and cook an additional 5 - 8 minutes until chicken is cooked through. Remove chicken from pan and let rest.

In a large pot, heat 1 tablespoon olive oil. Add onion and garlic and cook on medium heat until onion is soft and tender (about 5 - 8 minutes.) Add chili powder, cumin and garlic powder. Cook an additional minute. Add chicken broth, lime juice and tomatoes and bring to a boil. Reduce heat to low and simmer for 30 minutes.
In the meantime, when chicken has cooled a bit, dice into 1/4 inch pieces.
To soup, add beans, chicken and corn. Continue to cook on low for about 5 minutes.
Garnish and serve.