Hearty Green Enchilada Chicken Soup with Black Beans and Corn

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (10 oz) green enchilada sauce
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained (or 1 cup frozen corn)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño pepper, diced (optional for heat)
• 1 cup diced tomatoes (fresh or canned)
• 1 tsp cumin
• 1 tsp chili powder
• Salt
• pepper
• 1 cup shredded Monterey Jack cheese (plus more for serving)
• Fresh cilantro, chopped
• Avocado, diced
• Lime wedges
• Tortilla strips or chips