Enchilada Soup

2 c cooked chicken, diced
2 c chicken stock
10 oz can enchilada sauce
1 can black beans, rinsed
14 oz can diced tomatoes with juice
15 oz can corn, drained
4 oz can diced green chiles
1 clove minced garlic
1 onion, chopped
1 1/2 t cumin
1 t salt
1/4 t pepper
1/8 t chili powder

Garnish:
Cheese
Sour cream
Avocados
Tortilla chips

Heat olive oil in stock pot.  Add onion and garlic and cook, until soft.  Add cooked chicken, black beans, corn, tomatoes, chiles, and stir together.  Add chicken stock, enchilada sauce, cumin, salt, pepper, and chili powder.  Stir together.  Bring to a boil.  Simmer for 10 to 12 minutes.  Serve with desired toppings.