I don’t know about you, but when I crave Tex-Mex, I want spice, beans, corn and chicken, plus the fresh kick of lime and cilantro. This recipe has all of that and more. It's perfect for scratching that Tex-Mex itch!
The heat is, of course, adjustable. You can decrease the chilies if you’re sensitive to them or cooking for people who are. The soup is also just as tasty the next day. Finally — and I promise I’m not biased — the best way to serve this soup by far is with a generous sprinkling of crushed tortilla chips and shredded cheese.