• Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, salt and pepper. Cook, stirring often, until the onions are softened, about 5 minutes. Stir in the chili powder, cumin and paprika. Stir in the tomato paste and cook for 2 minutes.
• Add in the chicken, green chiles, fire roasted tomatoes, tomato sauce and chicken stock. Add in the beans. Stir well. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 20 minutes. Uncover and add the corn. Cook for 10 to 15 more minutes. 
• Squeeze in the juice of 1 lime. Serve immediately with the cheese quesadillas on top and lots of your favorite garnishes.
• If you’re making this in the slow cooker, add everything but the corn to the slow cooker and cook on low. You can cook this up to 6 to 8 hours – or it will taste great after 2 hours! About 15 minutes before serving, I stir in the frozen corn. 

cheese quesadilla croutons

• Heat a skillet over medium heat and add the butter. Place one tortilla on a cutting board and add spread the cheese evenly over top. Place the other tortilla on top.
• Gently transfer the quesadilla to the skillet. Cook on both sides until golden and crispy, about 3 minutes per side. Transfer the quesadilla back to the cutting board. Let it cool for 5 minutes so the cheese can set slightly.
• Slice the quesadilla into pieces (I like to do squares) and serve immediately with the soup!