Grab your pretty peppers - these are from my kitchen garden
Place half of the beans in a blender or food processor with a half cup of the chicken broth
Blend the beans until smooth and liquidy
Heat the oil in a dutch oven or soup pot, add the onions & peppers and sauté until soft - about 5 minutes
Add the garlic and sauté for 30 seconds
Add the cumin, chili powder and oregano along with a pinch of salt & pepper. Sauté for a minute or so until the spices smell toasted
Add the blended beans to the pot
Add the chicken broth and bring to a boil. Reduce the heat and simmer for 20-30 minutes
Add the chicken and corn and cook for a couple of minutes until hot
Remove from the heat and squeeze in the lime juice. Taste and adjust the spices
Serve with a sprig of cilantro along with your favorite fixins. It tastes even better the next day.