7 Can Chicken Taco Soup

1 can black beans (drained and rinsed)

1 can pinto beans (drained and rinsed)

1 can sweet corn (drained)

1 can petite diced tomatoes (undrained)

1 can (12.5 oz.) chicken breast (drained and flaked)

1 can (10 oz.) green enchilada sauce

1 can (14 oz.) chicken broth

1 packet taco seasoning

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp garlic powder

Instructions:

  1. Stove top. Combine all ingredients in a large soup pot bring to a boil over medium-heat. Once boiling reduce heat to low and let simmer for 15 minutes. Stirring occasionally.

  2. Crock pot. Combine all ingredients in a large Crock pot and cook for 3 hours on high or 4 hours on low.

Serve with tortilla chips, shredded cheese, sour cream, and avocado.

Makes 6 servings

Dale Hutchcraft