Spicy Roasted Chicken Soup with Tomatoes, Black Beans and Corn

Serves 8
1 tbsp. extra virgin olive oil
1 chopped yellow onion
4 cloves garlic, minced
2 jalapeño peppers, seeded and chopped
1/4 cup chopped fresh cilantro
2 1/2 tbsp. chili powder
1 tbsp. cumin
1/2 tsp. coarsely ground black pepper
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can Northern beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
10 oz. frozen white corn, thawed
8 cups chicken broth
1/4 roasted chicken, white meat, shredded
- kosher salt and coarse ground black pepper, to taste

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.