Potbelly Chicken Enchilada Soup Recipe

In a large pot, heat olive oil over medium heat. Add the onion and garlic and cook for 3-4 minutes, until softened.

Add chili powder and ground cumin and cook for another minute.

Add black beans, corn, diced tomatoes with their liquid, and chicken broth. Bring to a boil.

Reduce heat, cover, and simmer for 15-20 minutes, until flavors are well combined.

Stir in cooked shredded chicken and cook until heated through.

Season with salt and pepper to taste.

Serve hot, topped with shredded cheddar cheese and a dollop of sour cream.