Spicy Chicken & Black Bean Soup

1. Chop onion and garlic. Add 1 tbsp oil to non-stick stock pot and saute onions and garlic stirring frequently until onions are soft but not brown, about 5 minutes. 2. Place onions and garlic mixture into food processor. Add 1/4 to 1/2 of the chicken stock, cumin, cocoa and red pepper flakes. Cover and blend on high until smooth, about 30 seconds. 3. Saute chicken in stock pot with 1 tbsp oil until chicken is cooked. 4. Pour mixture from food processor back into stock pot. 5. Place 15 oz beans and 1/4 to 1/2 of chicken stock in food processor. Cover and blend on high until smooth about 30 seconds. Pour mixture into stock pot. 6. Add remaining chicken stock, beans, corn and tomatoes to stock pot, do not blend. 7. Bring to a boil, lower heat to medium and simmer covered for 30 minutes.