A Mexican Fish Soup kind of thing...

I made a recipe for a soup recently that was fine but it worked as a springboard for this one.  I sauteed some onions and dry-roasted 4-5 garlic cloves and then I zipped all of that up in a Ninja and used that as the base for the soup (which is common for me... I start a lot of soups like that).  In the meantime I sweated some chopped pablano pepper and some corn in a pot with some avocado oil.  I added that back to the pot with the onion and garlic slurry, a can of fire roasted-tomatoes, ¾ tsp of cumin and maybe 40 ounces of chicken stock.  I brought that to a boil and simmered it for 30 minutes.  I also made a box of Goya yellow rice and kept that off to the side.  I originally wrote this up with chicken (and that would be great) but I have a contact in Miami who sent me 10 pounds of fresh (then frozen) red snapper and grouper.  I marinated a snapper fillet in some avocado oil, garlic, onion, pepper, paprika and grilled it.  I also drained a can of black beans.  After about 20 minutes of the soup simmering I added the cut-up grilled fish and about a half of the can of beans.  Then spooned some rice into a bowl and added the soup on top of it.  It's cold and snowy here so this brings me south of the border.