2 T Olive Oil
8 oz skinless, boneless chicken breast, cubed
1/4 C diced onions
2 cloves garlic
1 t ground cumin
1/2 t salt
1/2 t chili powder
1/8 t ground red pepper
1 can chicken broth
1 can corn
1 can black beans, rinsed and drained
1 can Mexican stewed tomatoes
2 T chopped cilantro
6 T sour cream
Heat oil in heavy Dutch oven over med heat.
Add chicken and cook 3-4 minutes, stirring frequently, until opaque.
Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook 1 to 2 minutes, stirring frequently until garlic and spices are fragrant.
Stir in broth, undrained corn, black beans and stewed tomatoes. Increase heat to high and bring to a boil.
Reduce heat, cover and simmer 15 min.
Stir cilantro into soup and ladle soup into bowls.
Top each serving with corn chips and sour cream.