Spicy Roasted Chicken Soup with Tomatoes, Black Beans and Corn
Heat oil in a deep pot over medium heat. Sauté onion, garlic, jalapeño and roughly half of the cilantro in the oil for 5-6 min. Add chili powder and cumin, cook 1 min. Stir in pepper, tomatoes, beans, corn and broth; bring to a boil. Add chicken; reduce heat to low, cover and simmer 10 min. Garnish individual bowls with remaining cilantro; serve immediately.