Spicy Chicken Macaroni Soup

1.Heat the olive oil in a large soup kettle over medium-high heat. Add the onion, garlic, red bell pepper, jalapeño, carrots, and celery. Sauté until vegetables are softened, about 5-6 minutes.

2.Stir in the cumin, smoked paprika, oregano, chili powder, and cayenne pepper. Cook for 1 minute until fragrant.

3.Add chicken to the pot. Add the diced tomatoes with their juices, water and chicken base. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes.

4.Add the macaroni and corn. Stir well, cover, and simmer for another 10-12 minutes, or until the macaroni is tender and the stew has thickened slightly. Stir occasionally to prevent sticking.

5.Taste and adjust seasoning with more salt and pepper if needed. Stir in the chopped cilantro just before serving.