Mexican Chicken Soup

Heat the oil in a large pot or Dutch oven and sauté the red onion and red bell pepper for 3-4 minutes over medium heat until softened.
1 tablespoon olive oil
1 medium red onion
1 red bell pepper
Next, stir in the garlic and continue to cook for a further minute. Add the oregano, cumin, powder and cayenne pepper, stir well, and cook for another minute.
2 large garlic cloves
1 teaspoon Mexican oregano
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper
Stir in the tomato paste, then add the black beans, sweetcorn, crushed tomatoes and chicken stock.
2 tablespoons tomato paste
1 can (14 oz / 400 g) black beans
1 can (7 oz / 200g) sweetcorn
1 can (14 oz / 400 g) crushed tomatoes
4 cups chicken stock
Bring to a boil, then lower the heat and simmer for 10 minutes.
Add the cooked chicken and cilantro. Adjust the seasoning to taste and serve hot, topped with sliced scallions and extra fresh cilantro if you like.
2 cups cooked chicken
A handful cilantro
2-3 scallions
Salt and freshly ground black pepper to taste