Southwestern Chicken Soup

I love this soup.  It is like a taco soup but without the seasoning in the packet.  It is very adaptable, I often leave the chicken out and will substitute whatever beans I have on hand.  Sometimes, I will add a can of diced up olives or a can of green chiles if I have them.  It is easy to throw in the crock pot in the morning and have ready for lunch or even just quickly make it for dinner on the stovetop.  If I am feeling ambitious, I will serve my favorite blueberry muffins with this soup.

Southwestern Chicken Soup   (from Sally Asay)
2 Tbsp Olive Oil
8 oz. skinned, boned chicken, cut in chunks
1/4 cup finely diced onion
2 cloves minced garlic
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. salt
1/8 tsp. ground red pepper (cayenne)
14 oz. chicken broth (I use re-constituted chicken paste)
1 can black beans, drained and rinsed - 15 oz.
1 can corn kernels, undrained - 14 oz.
1 can Mexican style stewed tomatoes - 14 oz.
      *or 1 can Rotelo tomatoes and chilies
2 Tbsp. chopped cilantro
yogurt or sourcream,and cheese to garnish

Heat oil in heavy dutch oven and cook chicken until opaque.  Add onion, garlic, cumin, salt, chili powder
and red pepper - cook 2-3 minutes until fragrant.  Stir in the broth, corn, beans and tomatoes.  Bring
to slow boil.  Cover and simmer 15 minutes.  Top with cilantro and serve with chips or tortilla strips,
cheese and yogurt or sour cream