Ingredients

The following ingredients have 4 Servings
  • 15.5 ounce can pinto beans (drained and rinsed)
  • 15.25 ounce can southwest corn with juice
  • 15.25 ounce can black beans (drained and rinsed)
  • 14.5 ounce can chicken broth
  • 14.5 ounce can petite diced tomatoes with juice
  • 12.5 ounce canned chunk chicken breast (drained)
  • 10 ounce can mild green enchilada sauce
  • 1 ounce package mild taco seasoning
  • 2 tsp fresh minced garlic
  • 1 tsp onion powder
  • ½ tsp ground cumin
  • ½ tsp kosher salt
  • 1 tbsp fresh chopped cilantro ((optional garnish))
  • Sour cream ((optional garnish))
  • Tortilla chips ((optional garnish))
  • Shredded cheddar jack cheese ((optional garnish))

Instruction

  • Add the pinto beans, corn, black beans, broth, tomatoes, chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, cumin and kosher into a 5 - 6 quart stock pot over medium heat.
  • Continue cooking the soup, uncovered, for 20 minutes, stirring occasionally. Serve while hot. Garnish with the chopped cilantro, sour cream,tortilla chips and shredded cheese.