| Instructions:
1. In a large pot over medium heat, sauté the chicken in the olive oil. Add the garlic and cumin and mix well.
2. Add the broth, corn, onion, jalapeño, black beans, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20-30 minutes.
3. Break up some tortilla chips into individual bowls and ladle soup over chips. Garish with cheese, sour cream, and additional broken chips.
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