2 boneless skinless chicken breasts (about 1 pound)
2 C good-quality chicken stock
1 1/4 C (or 1 10 oz can) red enchilada sauce,
2 cans (14 oz ea) black beans, rinsed and drained
1 can (14 oz) fire-roasted diced tomatoes, with juice
1 can (15 oz) whole-kernel corn**, drained
1 can (4 oz) diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 tsp ground cumin
1 tsp salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips