Mexican Chicken and Black Bean Soup

INGREDIENTS:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tbsp. olive oil
2 garlic cloves, minced
2 (14.5 oz) cans Mexican Stewed Tomatoes
1 (15 oz) can corn, drained
1 (15 oz) can black beans, rinsed and drained
2 cups chicken broth
1 cup salsa
1/2 chopped, fresh cilantro
1 Tbsp. ground cumin

Shredded cheese, tortilla chips, sour cream

INSTRUCTIONS:
Heat the oil in a medium skillet and cook the chicken until slightly browned.  Add the garlic and cook for 30 seconds.  Add the tomatoes, corn beans, broth, salsa, cilantro, and cumin; bring to a boil.  Decrease the heat.  Cover and simmer for 20 minutes. 

Top with shredded cheese, chips, and sour cream.