Ingredients:
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) sweet corn, drained
1 can (14.5 oz) petite diced tomatoes, undrained
1 can (12.5 oz) chunk chicken breast, drained and flaked
1 can (10 oz) mild green enchilada sauce
1 can (14 oz) chicken broth
1 packet (1 oz) mild taco seasoning mix
1 teaspoon minced garlic
1 teaspoon onion powder
1 teaspoon ground cumin
½ teaspoon kosher salt
Optional Garnishes:
Fresh chopped cilantro
Sour cream
Tortilla chips
Shredded cheddar jack cheese
Directions:
Combine Ingredients:
In a large stockpot, combine all the canned ingredients: pinto beans, black beans, corn, diced tomatoes (with their juice), flaked chicken, enchilada sauce, and chicken broth.
Add taco seasoning, minced garlic, onion powder, cumin, and kosher salt. Stir well to combine.
Cook the Soup:
Place the stockpot over medium heat.
Bring the soup to a gentle simmer, stirring occasionally.
Let it cook, uncovered, for about 20 minutes to meld the flavors.
Serve:
Ladle the hot soup into bowls.
Add your favorite garnishes like fresh cilantro, a dollop of sour cream, crushed tortilla chips, and shredded cheddar jack cheese.
Details:
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
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