Pat chicken thighs dry, and season with salt, pepper, and cumin.

In a medium-to-large, heavy-bottomed pot, or an Instant Pot on “sauté” mode, heat vegetable oil. 

Add chicken when the oil is hot, and sear for 5-7 minutes. Leave, undisturbed, to allow a crust to form. Flip and sear the other side. Remove chicken and set aside.

To the pot, add onion and sauté until softened and translucent.

Add in chopped jalapeños and bell peppers, and a pinch of salt. Sauté a few minutes longer.

To the onion and peppers, add in minced garlic and cook until fragrant. Add adobo sauce and cumin, and toss. 

Add the chicken back to the pot, along with the can of diced tomatoes, tomato soup, and one can’s-worth of water. Drain a can of black beans and add to the soup, along with one bay leaf, cilantro stems, salt, and pepper.

Simmer for 30 minutes, or pressure cook for 10 minutes if using an Instant Pot.

Stir in one bag of frozen corn, shredded cabbage, juice of one lime. Stir to combine, and let the corn and cabbage heat through.

Serve the soup with tortilla chips, and top with Greek yogurt, avocado, shredded cheese, cilantro and lime wedges!