Spicy Roasted Chicken Soup with Tomatoes, Black Beans and Corn

Serves 8
None Specified

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.