Black Bean and Salsa Chicken Soup

1 lb. chicken breast, cubed
6 c. cooked black beans
6 c. chicken broth
4 c. water
3 c. frozen corn
4 c. mild salsa or picante sauce
3 t. cumin
1 c. sour cream
shredded cheddar cheese

Place first seven ingredients into a large roasting pan. Stir, cover, and bake at 350 degrees until chicken is cooked through. Slowly stir a cup or two of the broth into the sour cream, then add this mixture to the soup. (Sour cream can be stirred directly into the soup, but the texture will not be as smooth.) Dish soup into bowls, and garnish with cheddar cheese. This recipe can also be made in a crockpot.