Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large stockpot or Dutch oven, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes or until chicken is cooked through, stirring frequently. Remove with slotted spoon; set aside.
Reduce heat to medium. Add onion; sauté about 2 minutes or until translucent. Stir in garlic, chili powder, cumin and oregano; sauté 2 minutes, stirring frequently. Add broth, beans, corn and jalapeños. Increase heat to high; bring to boil. Reduce heat and simmer, uncovered, 20 minutes.
To serve, add half of pasta, chicken and cilantro to soup. Divide remaining pasta, chicken and cilantro among 4 soup bowls. Ladle hot soup into bowls. Top with cheese.
Chicken soup with rotini variation of a famous classical Tex mex soup. This is a simple soup prepared with boneless, skinless chicken breasts, black beans, corn and rotini pasta. The soup is wonderfully flavored with jalapeno peppers, cumin and oregano. This high protein and low carb flavorful soup is a must try!