Chicken Enchilada Soup

3-4 Chicken Breasts
1/2 Medium Onion Chopped
1 Can Chicken Broth
1 Can Corn
1 Can Black Beans
1 Can Green Enchilada Sauce
Cayenne Pepper to taste

On Top:
Sour Cream
Shredded Cheese
Tortilla Chips

Boil Chicken then cube or shred it. Use the left over chicken water as a base. Add the rest of the ingredients. You can make this on the stove top, or in a crock pot. The taste is better in a crock pot.

**When I make this I double the recipe so we get more beans and things. You could use what ever looks good to you. I always make it in the crock pot. I cook it on low for 2 or 3 hours. In the picture the soup is really light. When I made this the other day I wasn't thinking and I drained and rinsed my beans, that made it look lighter. I usually just add whole can of beans.