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Directions:
Cook chicken breasts. Remove bones and shred/finely chop.
Place chicken broth and chicken in medium to a large soup pot along with the chopped onions, cilantro, and minced garlic.
Add diced tomatoes, tomato sauce, diced green chili peppers, and pinto beans.
Add cumin, oregano, salt (about 1 tsp), and pepper (about 1/2 tsp).
Bring to a boil and reduce heat. Simmer uncovered for 20 minutes.
Add 1 cup of corn.
Heat until corn is heated. This can all be done in the Crock-Pot as well.
Serve with optional garnishes of shredded cheese, sour cream, guacamole, and tortilla chips.