Salsa Verde Chicken Soup

Name: Salsa Verde Chicken Soup
Cuisine: Mexican, Latin American, American
Ingredients: 2½ lb. chicken tenders or chicken breast, cut into bite-sized pieces; 1 large onion, chopped; 1 cup water; ½ cup loosely packed fresh cilantro, chopped, divided; 1 T chicken bouillon (use an allergy friendly brand if necessary or substitute nutritional yeast); 2 tsp. crushed garlic; ½ tsp. curry powder; ½ tsp. garlic powder; ½ tsp. chili powder; ½ tsp. cumin; ¼ tsp. paprika; ¼ tsp. lemon pepper; 4 cups water; 2 cups fresh spinach; 2 cups leftover cooked cauliflower; 1 16-oz. can fat free refried beans; 2 15.5-oz. cans black beans, rinsed and drained; 1 10-oz. can diced tomatoes with chilies; 1-2 cups corn (optional; corn is not super weight-loss promoting, but it's spread out among quite a few servings here); Fresh zest and juice from 1-2 small limes; Salt to taste, if needed