This morning chef and culinary instructor Rachael Perron joined us with one of her favorite soup recipes.

For more information on Rachael, her catering services, cookbook, or blog, visit www.detailspcs.com. 

Spicy Roasted Chicken Soup with Black Beans and Corn

Ingredients:
1 T. extra-virgin olive oil
1 chopped yellow onion
4 cloves garlic, minced
2 jalapeno peppers, seeded and chopped
¼ c. chopped fresh cilantro
2½ T. chili powder
1 T. cumin
½ t. coarsely ground black pepper
28 oz. canned crushed tomatoes
15 oz. Northern beans, rinsed and drained
15 oz. black beans, rinsed and drained
15 oz. frozen white corn, thawed (or equivalent fresh corn cut off the cob)
8 c. chicken broth
¼ roasted chicken, white meat, shredded
Kosher salt
Coarsely ground black pepper

Directions:
1. Heat oil in a deep pot over medium heat.

2. Sauté onion, garlic, jalapeno and roughly half of the cilantro in the oil for 5-6 minutes.

3. Add chili powder and cumin, cook 1 minute.

4. Stir in pepper, tomatoes, beans, corn and broth; bring to a boil.

5. Add chicken; reduce heat to low, cover and simmer 10 minutes.

6. Garnish individual bowls with remaining cilantro; serve immediately.

Serves 8.