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
  • 28 oz. can crushed tomatoes
  • 15 oz. can Northern beans, rinsed and drained
  • 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.