Chicken Enchilada Soup

Wintery weather has hit us all of a sudden; highs in the 40s and most of the day hovering in the 30s. I'm cold after such a great early Fall of 70 degree weather for weeks. The only way to warm up is with soup. I've been making soup and chili all week long. This is one of my favorites and the kids gobble it up. It doesn't hurt that a lot of the ingredients are from a can, therefore making it a super fast dinner to throw together.

Chicken Enchilada Soup

2 chicken breasts, diced into bite size pieces
1/2 yellow onion, diced
3 garlic cloves, minced
1 cup frozen corn
2-14 oz cans of low sodium chicken broth
1-14 oz can diced tomatoes
1-10 oz can red enchilada sauce
1-14 oz can black beans, drained and rinsed
1-14 oz can red kidney beans, drained and rinsed
2 TSBP Kosher salt
1 TBSP ground black pepper
2 tsp ground chili powder
1 tsp ground cumin
1 tsp ground chipotle powder
1/2 tsp ground cayenne
1 c sour cream
1 c shredded cheddar cheese
1 c tortilla chips

In a large stock pot, about 10-12 qt size, heat 2 TBSP oil over medium high heat. Add onions and garlic and sauté for 2 minutes. Add diced chicken and cook for 5 minutes, stirring frequently. Pour in the broth, corn, tomatoes, enchilada sauce, beans and seasonings. Stir together until well incorporated. Cover with a lid and reduce heat to low and simmer for 30-45 minutes, stirring every 10 minutes. Whisk in the sour cream during the last 10 minutes of cooking time. Serve with tortilla chips and cheese sprinkled on top.