Servings: 4 to 6

2 Tablespoons olive or vegetable oil 2 Tablespoons olive or vegetable oil
1 large onion, chopped 1 large onion, chopped
2 cloves garlic, minced 2 cloves garlic, minced
5 cups chicken broth (or 5 cups water plus 5 tsp. or less of chicken bouillon powder) 5 cups chicken broth (or 5 cups water plus 5 tsp. or less of chicken bouillon powder)
1/2 cup white or brown rice ½ cup white or brown rice
1 15-oz. can black beans, rinsed and drained 1 15-oz. can black beans, rinsed and drained
1 15-oz. can whole kernel corn, drained 1 15-oz. can whole kernel corn, drained
1 cup chopped roasted red peppers 1 cup chopped roasted red peppers
1/4 cup tomato paste or 8 oz tomato sauce ¼ cup tomato paste or 8 oz tomato sauce
1/2 tsp. ground cumin ½ tsp. ground cumin
1 teaspoon paprika 1 teaspoon paprika
1/4 tsp. chili powder ¼ tsp. chili powder
1/2 tsp. dried oregano ½ tsp. dried oregano
1 tablespoon dried cilantro (or fresh) 1 tablespoon dried cilantro (or fresh)
3-4 cooked, skinless boneless chicken breast halves, cut into bite sized pieces 3 to 4 cooked, skinless boneless chicken breast halves, cut into bite sized pieces
Tortilla chips, crumbled Tortilla chips, crumbled
Sour cream, shredded cheese, black olives, avocado Sour cream, shredded cheese, black olives, avocado

In large soup pot, sauté onion and garlic in oil for 3 to 4 minutes over medium heat, or until softened.
Add chicken broth / water & bouillon powder; raise temperature to high heat and bring to a boil.
Add rice, reduce heat to simmer for approximately 20 minutes or until rice is al dente texture (8 minutes for white rice).
Add black beans, corn, peppers, tomato paste, cumin, chili powder, oregano and cilantro; increase temperature to bring soup to a slow boil, then simmer on low heat for another 10 minutes.
Remove from heat and add cooked chicken; allow to sit 5 minutes to warm through.
Serve with toppings of choice - crumbled tortilla chips, sour cream, shredded cheese, sliced black olives, avocado.