Chicken Taco Soup

1 can black beans (drained & rinsed)
1 can pinto beans (drained & rinsed)
1 can petite diced tomatoes (undrained)
1 can sweet corn (drained)
1 can (12.5 oz) chicken breast (drained & flaked)
1 can (10 oz) green enchilada sauce
1 can (14 oz) low-sodium chicken broth
1 packet taco seasoning
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Combine all ingredients into a large soup pot and bring to a boil over medium-high heat. Once boiling reduce heat to low and let simmer for at least 15 minutes. Stirring occasionally.
Serve with tortilla chips, shredded cheese, sour cream, and avocado!

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