Chicken Enchilada Soup

1 can of green chili enchilada sauce
1 (15 oz. can, drained) yellow corn
1 large (28 oz.) can diced tomatoes
1 can cream of chicken soup
1/2 package of taco seasoning
1 (14.5 ounce) cans chicken broth
1 (15 ounce) can black beans
2 Chicken Breast

Preheat oven to 375 degrees. Place chicken breasts on baking sheet. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of taco seasoning both sides. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Open the cans, pour everything into a large saucepan or stock pot. Simmer over medium heat until everything is heated through. Add shredded chicken.

Serve w/ shredded cheese, sour cream, avocado,fresh tomatoes, & tortilla chips, etc