Mexican Tortilla Soup

Directions

1. In a small bowl, mix cumin, chili, garlic powder, and brown sugar with 2 Tbsp (30 mL) oil.
2. Place chicken thighs into spice paste and liberally cover to marinate. Let sit for 15-20 minutes.
3. On either a griddle pan or in a large rondeau, add remaining oil and heat over medium-high heat. Grill or sear chicken for 5 minutes on each side. Cut chicken into ½ in chunks and set aside.
4. In the same pan, add corn and cook until it takes on a nice toasted color.
5. In a large stock pot, combine stock, lime juice, onion, garlic, tomatoes, poblano pepper, and lentils.
6. Bring mix to a boil and reduce to a simmer. Cook for 10 minutes. Add chicken and corn and cook for an additional 5 minutes.
7. To finish, garnish the soup with cilantro and any desired toppings.