Chicken Enchilada Soup by Hannah Richins

1 medium onion, chopped
1/4 c. butter
1/2 tsp. salt
1 tsp cumin
1/2 tsp. white pepper
1/2 tsp. chili powder
1/2 tsp. chipotle chili powder
1 handful fresh cilantro, chopped
3 chicken bouillon cubes
1 can black beans (drained and rinsed)
1 can diced tomatoes (undrained)
1 can corn (undrained)
1 28 oz. can green enchilada sauce
4 c. water
3 chicken breasts, booked and cubed

Saute onions in buter in an 8 quart pot. When onion is tender, add spices, bouillon, and cilantro and mix well. Add beans, tomatoes, corn, enchilada sauce, and water and heat to boiling. Add chicken and simmer for 10 minutes. Serve with grated cheese, sour cream, avocado slices, and Fritos.