Unique Easy Enchilada Soup

UNIQUE EASY ENCHILADA SOUP
1 T. olive oil
1 onion, chopped
3 T. minced garlic
1-2 lbs. boneless, skinless chicken breasts
1 T. ground cumin
4 c. chicken broth
2 (10-oz.) cans red enchilada sauce
2 c. fresh or frozen (thawed) corn kernels
1 (15-oz.) can black beans, drained and rinsed
1 ½ c. fresh pico de gallo
Toppings: shredded cheese, sour cream, green onions, chopped avocado, cilantro and tortilla chips.

1. Add oil to large sauce pot and place over medium heat.
2. Add onion and garlic and saute for 3-4 minutes.
3. Place chicken breasts in pot along with cumin, broth and enchilada sauce.
4. Bring to boil, lower heat and simmer 15-20 minutes or until chicken is cooked through.
5. Remove chicken from pot and place on cutting board.
6. To the pot add corn, beans and pico.
7. Chop or shred chicken and place back into pot.
8. Stir well and taste for seasoning.
9. When ready to serve, ladle into soup bowls and sprinkle with your favorite toppings.