Step 1

Add the pinto beans, corn, black beans, broth, tomatoes, chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, cumin, and kosher salt into a 5 to 6-quart stockpot over medium heat.

Step 2

Continue cooking the soup uncovered for 20 minutes, stirring occasionally. Serve while hot. Garnish with chopped cilantro, sour cream, tortilla chips, and shredded cheese.