Spicy Chicken Soup

1 1/2 tbsp. olive oil

1 cup chopped onion

3 garlic cloves, minced

1 red bell pepper, chopped

1 jalapeno pepper, seeded and minced (be careful not to get the seeds on your skin, I learned the hard way)

1 tbsp. chili powder

1 tsp. ground cumin

1/2 tsp black pepper

3 cups cooked, shredded chicken

2 cups frozen corn

4 cups low-sodium chicken broth

2 large organic tomatoes, chopped

1 can organic black beans, rinsed and drained

1/4 cup chopped fresh cilantro

1/2 cup queso fresco

In a large pot, heat the oil on medium high. Add the onion, garlic, peppers, and cook for 3 minutes.  Add chili powder, cumin, pepper. Saute for about 30 seconds.  Add chicken, corn, broth, tomatoes and beans and bring to a boil. Cover, reduce heat and simmer for about 6 minutes.  Spoon into bowls and top with cilantro and cheese.  It does have some spice to it, so probably not something for the kids.  I just left some chicken and tomatoes out for the kids before I put the rest in the pot.