Add the pinto beans, corn, black beans, broth, tomatoes, chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, cumin and kosher into a 5 - 6 quart stock pot over medium heat.
Continue cooking the soup, uncovered, for 20 minutes, stirring occasionally. Serve while hot. Garnish with the chopped cilantro, sour cream,tortilla chips and shredded cheese.
