Instructions: Poach the chicken by placing it in a 4-quart pot with just enough water to cover. Bring to a boil over high heat. Then simmer for 7 to 10 minutes, or until no longer pink inside when cut with a knife. Transfer the chicken to a plate and allow it to cool a bit.

Discard the poaching water from the pot, then add the broth and the tomatoes. Bring to a boil over high heat. Stir in the corn, black beans, and cilantro, and reduce the heat to low.

Using a fork, shred the chicken and add it to the pot. Stir the soup, cover, and simmer for about 15 minutes, stirring occasionally.

Serve immediately, garnishing each bowlful with a tablespoon of shredded cheese.

This recipe yields 4 servings.

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