1. Heat oil in a large pot over medium-high heat until shimmering. Add cumin and stir briefly until seeds turn a little darker, about 1 minute, then add 1 cup of the onion and 1/2 cup of the bell pepper and cook for 2 to 3 minutes. Add chili mix and cook for 1 minute more, until spices are fragrant. Add beans, water or vegetable stock, and salsa. Simmer for 5 minutes.
2. While soup simmers, make fiesta veggie mixture. In a small bowl mix together remaining 1/4 cup onion, remaining 1/4 cup bell pepper, tomatoes, and cilantro if using. Set aside.
3. Remove soup from heat. Pour half the soup into a blender or food processor and puree (alternately, puree in the potusing an immersion blender). Return puree to the pot and stir in frozen corn. Simmer briefly over medium-high heat to cook corn.
4. To serve, ladle soup into 6 bowls. Top each with some of the fiesta mixture and a dollop of sour cream or yogurt if desired.
Source: Hannaford fresh Magazine, May - June 2013