Chicken enchilada soup for a snow day lunch

We've been getting a lot of snow around here lately, record breaking amounts in fact. Warnings have been issued to allow only emergency vehicles on the roads. My window and the street outside are covered by this thick fluffy blanket of pristine snow. So beautiful. Its the perfect weather for a bowl of piping hot and spicy chicken enchilada soup and a grilled cheese sandwich dunker.
Chicken enchilada soup

1/2 tsp cumin seeds
1 small yellow onion chopped
4 cloves of garlic chopped
1/2 of a chicken breast (chopped to small bitesize cubes)
2 tbsp cumin powder
2 tsp chili powder
2 tsp of salt
1 red pepper deseeded and cut into strips (or you can chop depending on your preference)
1 yellow pepper deseeded and cut into strips
2 cups of frozen roasted corn kernels (I used the Trader Joes brand, but can be substituted with regular corn kernels)
1 small can white lima beans (substitute with black beans or cannellini beans)
1 tbsp of tomato paste
4 cups of low sodium chicken broth
1 tbsp sour cream (or more to taste, substitute with heavy cream or even whole milk yogurt)
Salt to taste
Vegetable oil

Add about 2 tbsp of vegetable oil to a medium to large sauce pan. Turn on heat to medium. Add cumin seeds to the oil. Let them fry for a few seconds, then add onions and garlic. Cook till the onions are soft making sure the garlic doesnt burn, turn down heat if necessary. Add the chicken, salt, cumin powder and chili powder. Fry till the chicken is cooked through. Add the tomato paste, peppers, corn and beans (you can add other veggies like zucchini if you prefer) . Stir fry for about a minute. Add the chicken broth. Bring the soup to a boil, cover and let it cook for about 5 minutes. Taste and adjust salt and seasoning accordingly (as in more chili powder). Mix in the cream just before serving. Garnish with cilantro if you like (I do, but ran out). Enjoy hot. Soup tastes even better the next day when the flavors have time to meld. Leftovers freeze nicely too.