Heat the olive oil in a large stock pot and saute onions until soft and lightly browned. Stir in black beans, Rotel, chicken breast, taco seasoning and cumin. With the end of your spatula, break the chicken chunks so they resemble shredded chicken. Bring to a boil, reduce heat to medium low and simmer for 15 – 20 minutes.
Top with sour cream, shredded cheese, corn, red onions, crushed tortilla chips, whatever floats your boat. But make this recipe. It rocks!