Seven Can Chicken Tortilla Soup

• Meat

  • 1 (12.5 oz can Chicken breast

• Produce

  • 1 (15 oz can Black beans
  • 1 tsp Garlic powder
  • 1 (15 oz can Pinto beans
  • 1 (15 oz can Sweet corn
  • 1 (14.5 oz can Tomatoes

• Canned Goods

  • 1 (14 oz can Chicken broth

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 tsp Chili powder
  • 1 (1.25 oz packet Taco seasoning

• Nuts & Seeds

  • 1 tsp Cumin

• Prepared

  • 1 (10 oz can Enchilada sauce, green

Found on sixsistersstuff.com

Description

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (15 oz) can sweet corn, drained
• 1 (12.5 oz) can chicken breast, drained*
• 1 (10 oz) can green enchilada sauce
• 1 (14 oz) can chicken broth
• 1 (1.25 oz) packet taco seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

Directions

• Add all ingredients into a large stock pot. Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker on low heat for 2-3 hours.
• Serve with shredded cheese, sour cream, diced avocados and tortilla chips.
• *You can also use cooked, shredded chicken if you would prefer to not use canned chicken.