Coat the chicken with 1 tablespoon of oil, and combine with the garlic, chili powder, and cumin. Heat a soup pot or dutch oven to medium heat. Add the chicken and cook until browned and no longer pink, about 6 - 7 minutes. Stir frequently.
Add the water, black beans, undrained tomatoes, undrained corn, dry ranch mix, lemon or lime juice, salt and pepper. Stir to combine well, and heat to boiling.
Stir in the uncooked rice, and reduce to a simmer. Cook and stir until the rice is done, about 20 to 25 minutes.
For the Roasted Jalapenos
While the soup is simmering, heat 2 tablespoons of oil over medium high heat.
Cut the ends off of the jalapenos. Quarter them lengthwise, and carefully cut out the seeds and membrane.
Cook the jalapenos in the hot oil until brown on both sides and tender.
Remove from heat, and sprinkle with the Sazon.
(Note: You can cut the roasted jalapenos into bite sized pieces and add them to the soup during the last 5 to 10 minutes of cooking. Or, serve them as a garnish or side with the soup.