Enchilada Soup by Ginger

Had a bunch of random cans of Mexican foods in my pantry and my wheels started spinning. I was envisioning Enchilada soup and then looked on the can of enchilada sauce and low and behold they had a recipe for soup! In typical Ginger fashion, I took the basic recipe and made it my own. I will definitely be making it again!
1-28oz can enchilada sauce
2 cans Rotelle tomatoes (medium)
3 c. Beef broth
2 c. Frozen corn
1 white onion chopped
1 green onion cut into tiny bits
2 tsp. minced garlic
1 chopped green pepper
1 tsp cumin
1 can black beans (drained)
1 c. Water
3/4 tsp black pepper
2-3 chicken breasts (thaw and cut into 1/2" cubes)

Boil broth and water. Add black pepper, cumin, onions, green onions and green peppers and chicken.
-Boil for 5 min and reduce heat, stirring until chicken completely cooked.
-Add enchilada sauce, corn and rotelles.
-Cook on medium heat for 15-20 min.
-Turn heat to low and cover with lid until ready to serve.
Optional: Top with Mexican cheese, sour cream and black olives and tortilla chips (crumbled).