Chicken Enchilada Soup

1 boneless skinless chicken breast
1-quart chicken broth
16 oz. can slice stewed tomatoes
16 oz. can red kidney beans (rinsed and drained)
16 oz. can black beans (rinsed and drained)
1 cup of frozen corn
1 green bell pepper (diced)
1 jalapeno pepper (finely diced)
1 onion
2 cloves of garlic (minced)
2 tablespoons extra virgin olive oil
1 packet enchilada or taco seasoning
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 handful cilantro (finely chopped)
2 green onions

Equipment needed:
Dutch oven or stockpot
Ladle for serving
Wooden spoon

Sauté onions with 2 tablespoons of extra virgin olive oil in a Dutch oven under medium-high heat. Sprinkle with salt and pepper. Stir vegetables with a wooden spoon to ensure they are evenly coated with oil, salt, and pepper. Cook until onions are translucent. Add chicken broth and chicken breast to the pot. Bring to boil, cover with lid and reduce to simmer for 20 minutes. Remove chicken, place on plate and tent with aluminum foil. Let chicken rest for 10 minutes. Cut or tear chicken into bite-size pieces and add back into Dutch oven.