Chicken Taco Soup

1. Heat olive oil over medium heat in a large pot or saucepan. Add minced garlic and cook for one minute until fragrant. Slowly stir in chicken broth and water. Add chicken breast to the broth mixture and bring to a boil. Lower heat to medium-low and simmer until chicken is cooked, about 15 to 20 minutes.

2. Remove chicken from broth and set aside to cool. Strain the broth mixture (pour it through a sieve into another pan), then return mixture to the soup pot. Shred the chicken and return it to the pot with the broth.

3. Add tomato sauce, black beans, corn, ground cumin and cayenne pepper and stir to combine. Cook over medium-high heat until heated through.

4. Ladle into bowls and finish with your favorite toppings.