grilled chicken tortilla soup

here is the original recipe 

and here is what i did :D  

NEED: 

• 20 oz of boneless skinless chicken breasts 
• 4 tsp chili powder (divided) 
• 4 tsp ground cumin (divided) 
• 2 tsp sugar (divided) 
• 4 Tbsp olive oil (divided)
• salt and pepper 
• 2 ears corn- shucked (can use frozen corn) 
• 1 medium yellow onion, diced **omit if fodmap free
• 2 jalapenos (adjust for spice level)- seeded and diced 
• 4 cloves garlic **omit if fodmap free, or use garlic olive oil 
• 6 cups chicken broth 
• 2 (14.5 oz) cans fire roasted tomatoes
• 1 can black beans, drained
• 2 Tbsp fresh lime juice 
• 2 Tbsp worcestershire sauce
• cilantro, diced avocado, shredded Mexican cheese, sour cream, tortilla strips/chips for serving

DO: 

THIS CAN BE DONE AHEAD OF TIME AND STORED IN THE FRIDGE

• preheat grill over medium heat 
• whisk 2 tsp chili powder, 2 tsp cumin, some salt, pepper and 1 tsp sugar 
• brush chicken with 2 Tbsp olive oil, season with the chili powder mix
• grill the chicken (5-6 minutes per side) until 165 degrees, grill corn until slightly charred (9 minutes ish)
• let chicken rest and dice into small cubes
• let corn cool slightly and cut kernels off the cobs

    _____

• heat rest of olive oil in large pot over medium heat 
• add onion *if using, and jalapenos- sauté five minutes, then add garlic *if using, saute two minutes longer 
• add broth, tomatoes, black beans, rest of the seasonings 
• bring to a boil, and reduce heat to medium low. simmer 15 minutes
• add chicken, corn, worcestershire sauce and lime juice, simmer 5 more minutes
• taste, add more salt and pepper if needed
• serve!

soup can be made a day or two ahead of time!