Instructions: In soup pan, heat oil over medium-high temperature. Add chicken and onion and cook until onion is tender, about 5 minutes, stirring frequently. Add garlic, cayenne, cumin, salt, red bell pepper, green bell pepper and chicken broth.

Cover and bring to a boil; lower heat and simmer, covered, 20 minutes.

Add black beans, tomatoes, corn and olives; simmer 10 minutes more. Stir in 1/4 cup of the cilantro and remove from heat. Ladle soup into individual bowls; sprinkle cheese and remaining cilantro on top.

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