Chicken Taco Soup

Tiffany made this one night when they had us over for dinner, and it's definitely become a family favorite over here.  I sort of use the measurements as a guide, and just throw whatever amount I want in there.  It's pretty hard to mess this soup up.  (Keep in mind that the recipe says that these measurements make two generous servings.)

1/3 cup diced onions
1/3 cup diced green bell peppers
2 cloves garlic, minced
1 tablespoon vegetable oil
1 1/2 cups cooked chicken, rough chopped into bite-sized pieces
1/2 cup salsa
2/3 cup corn, canned or frozen
1 cup fresh spinach, chopped
1 cup refried black beans (I've used just regular refried beans before too and it's fine)
2 cups chicken broth
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1 tablespoon fresh parsley, chopped (I usually just use dried parsley)
3/4 cup shredded colby jack or sharp cheddar (I've always just used sharp cheddar)

Saute onion, green bell pepper and garlic in vegetable oil until softened.  Add the rest of the ingredients except the cheese.  Bring to a slow simmer and cook for 20-25 minutes.  Add the cheese and stir until melted.  Remove from heat.  Serve with tortilla chips, extra cheese, salsa, avocado, sour cream and/or tomatoes.