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Chicken Enchilada Soup:

3 pounds chicken breast

3 16-ounce cans black beans, drained

4 cups chicken broth

2 bags frozen whole kernel corn

2 16-ounce cans diced tomatoes

2 10-ounce cans enchilada sauce

2 medium onions, chopped

4 cloves garlic, chopped

4 to 5 green chiles of your choice, deseeded and diced

3 teaspoons cumin

Salt and pepper to taste

Preheat oven to 375 degrees. Arrange chicken breast in a single layer in a baking dish and bake for 25 minutes. Cut into bite-sized chunks.

Add chicken and all remaining ingredients to a large pot over high heat. Bring to a boil.

Reduce heat to low and simmer for 20 minutes. Season with salt and pepper.