Chicken · Dinner · Mexican · Soup

Chicken Taco Soup

Ken

Ingredients

  • 1 can 15 ounces black beans
  • 1 can 15 ounces pinto beans
  • 1 can 14.5 ounces petite diced tomatoes (with chilis if you like a small kick)
  • 1 can 15 ounces sweet corn
  • 1 large can 28 ounces green enchilada sauce

 

  • 1 can 12.5 ounces chicken breast
  • 1 can 14 ounces chicken broth
  • 1 packet taco seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon garlic powder

Instructions

  1. Drain and rinse beans. Drain corn. Drain chicken and flake like tuna.
  2. Add all ingredients to pot.
  3. Heat over medium high until boiling.
  4. Reduce to medium low and simmer for 20-25min.
  5. Serve with chips and your favorite taco toppings. Sliced olives, cheese, sour cream, scallions, etc.

Notes: The can of broth can be replaced with a can of water and a tablespoon of bullion.

Source: iamhomesteader.com