Two Bean Chicken Salsa Soup

1 chicken breast halves without skin
1 tablespoon olive oil
16 ounces refried beans
15 ounces black beans, rinsed and drained
14 1/2 ounces chicken broth
3/4 cup frozen corn kernels
3/4 cup salsa
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cumin
2 cups shredded cheddar cheese


In a large pot brown chicken in oil until cooked through; set aside to cool. Combine the next 8 ingredients in pot and bring to a boil. Reduce heat and simmer for 15 minutes. Shred chicken and add to soup. Add cheese and simmer for another 30 minutes. Serve topped with sour cream.