Chicken Corn Enchilada Soup

This soup adds all the ingredients of a delicious enchilada, in one pot. 1 lb	Boneless, skinless chicken thighs
1 Tbsp	Olive Oil
1	Medium Onion, diced
2 cloves	Garlic, minced
1	(14 Oz) Can White Cannellini Beans, rinsed and drained
1	(15.5 Oz) Can Black Beans, rinsed and drained
2	Ears Fresh Corn Off The Husk, or 1 cup defrosted frozen
1 cup	Green Chili/tomatilla Sauce*, enchilada sauce
½	Minced Jalapeno
1× 32 oz	Carton Chicken Broth
½ tsp	Salt
½ tsp	Pepper
1 tsp	Cumin
1 can	(14 Oz) Diced Tomatoes With Juice
	Handful Chopped Cilantro, chopped Heat olive oil in a Dutch Oven and add chicken. Brown on both sides, about 3-4 min per side. Season with salt and pepper. Add in onions, jalapeno and garlic, stir until soft, about 4 min. Add corn, beans, broth, tomatoes, and cumin. Bring to a boil and lower to simmer for 40 min until chicken is falling apart. Stir in chilis and enchilada sauce, simmer for additional 5 min. Serve with torilla chips. top with chopped cilantro, a squeeze of lime and a dollop of sour cream. Helpful Tips: * I used a pouch of Rick Blayless' Green Enchilada Sauce. You can also used a can of enchilada sauce. The cannellini beans mostly fall apart thickening the soup a bit and give it a velvety texture. You can make this Vegetarian by leaving out the chicken and switching the chicken broth to vegetable broth. I also like to add spinach when I leave out the spinach- add 2 cups fresh baby spinach to the last 10 min of cooking. (Or use a package of thawed and drained frozen spinach). Enjoy!