2 cups fresh or frozen corn kernels (see previous note)

Kosher salt

Freshly ground black pepper

1/2 cup toasted pepitas (see note following recipe instructions)

1/3 cup packed cilantro leaves

1. In a large heavy pot over medium-high heat, heat the oil until hot. Add onions, celery, carrots and garlic and saute until vegetables are slightly softened, about 4 minutes. Add the oregano, cumin and smoked paprika and stir 1 minute. Add the chicken broth, tomatoes with their juices, and chilies and their liquid. Bring to a simmer, reduce heat to low, and simmer 15 minutes.

2. Add the chicken, black beans and corn, and simmer 5 minutes more. Season the soup with salt and pepper. (The soup can be prepared two days ahead. Cook to this stage; then cool, cover, and refrigerate. Reheat, stirring often, over medium heat.)

3. Place pepitas and cilantro in a food processor, and pulse until finely minced, scraping the bowl as needed.

4. Ladle soup into bowls and garnish each serving with a generous spoonful of the pepita mixture.

Note: To toast pepitas (pumpkin seeds): Place seeds in a skillet over medium heat and toast, stirring often, until lightly browned, about 4 to 5 minutes. Remove from the heat as they will continue to brown and transfer to a bowl.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)