Ingredients
- 1can pinto beans, rinsed and drained
- 1can black beans, rinsed and drained
- 1can sweet corn kernels, drained
- 1can diced tomatoes
- 1can chicken breast, drained and shredded
- ½can green enchilada sauce (or 1, 10 oz. can)
- 1can diced green chiles
- 1can low-sodium chicken broth
- 1packet taco seasoning
- ½ teaspooncumin, optional
- ½ teaspoonchili powder, optional
- ½ teaspoongarlic powder, optional
- ½ teaspoononion powder, optional
- kosher salt and freshly ground pepper, to taste
- garnish options: sour cream, tortilla chips, avocado
Directions
- 1
Place pinto beans, black beans, corn, tomatoes, chicken, enchilada sauce, green chiles and chicken broth in a large stock pot over medium-high.
- 2
Stir in taco seasoning, cumin, chili powder, garlic powder and onion powder, then add salt and pepper, if desired. Taste and adjust seasoning, if necessary.
- 3
Bring mixture to a boil, then reduce heat to low and let simmer for 20-30 minutes, or until desired thickness is reached.
- 4
Serve hot, garnished with sour cream, tortilla strips and avocado. Enjoy!