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1. Heat the vegetable oil in a soup pot over medium high heat.
2. Add the diced onion, garlic and bell pepper and cook 4 to 5 mins. or until soft.
3. Add the cumin and coriander and cook an additional 1 min.
4. Add the stewed tomatoes and chicken stock. Bring to boil, then reduce to a simmer.
5. Add the corn, chicken, and black beans.
6. Simmer for an additional 10 to 15 mins.
7. Add cilantro, season with salt and pepper to taste and serve.

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