Aztec (chicken tortilla) soup

1. Mix the flour, grill seasoning, and a little salt & pepper in a shallow dish. Pound the chicken breasts to an even thickness, salt & pepper both sides.

2. Heat a medium fry pan (with a lid) over medium-high heat. When it's ready, add the butter and olive oil and swirl around until it melts. Reduce the heat to medium

3. Quickly dredge the chicken in a very light dusting of the flour mixture and place in the pan. Cook for 1 minute.

4. Reduce the heat to medium-low, cover the pan with a lid and cook for 10 minutes.

5. Turn off the heat and allow the chicken sit in the pan for another 10 minutes. When cool enough to handle, shred the chicken with forks or by hand.

6. (Bonus: Deglaze the fry pan with water, and use this to supplement the broth instead of plain water)

7. Place the salsa, chile, onion, garlic, lime juice & lime zest in a blender and blend until smooth. Add a little broth to loosen it up if needed.

8. Pour the salsa mixture into a large soup pot. Add the broth, 16oz cooking liquid/water, and corn. Stir together and add the chicken.

9. Bring the mixture to a boil, reduce heat and simmer 15-20 minutes

10. Serve with lime wedges and desired quantities of chips, avocado, and cheese