Cooked - 7 Can Chicken Taco Soup - New Recipe

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7 Can Chicken Taco Soup

6.0

1 can (15 ounces) black beans, (drained and rinsed)

1 can (15 ounces) pinto beans, (drained and rinsed)

1 can (14.5 ounces) petite diced tomatoes

1 can (15 ounces) sweet corn, (drained)

1 can (12.5 ounces) chicken breast*, (drained, flaked (or about 2 ½ cups cooked/shredded chicken))

1 can (28 ounces) green enchilada sauce

1 can (14 ounces) chicken broth

1 packet (2 tablespoons) taco seasoning

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon garlic powder

1 cup (113 g) cheddar cheese, (shredded)

Limes, (for garnish)

Tortilla chips, (for serving)

Cilantro, (for garnish (optional))

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Combine all the ingredients into a large pot and bring to a boil over medium-high heat.
Lower the heat and let simmer for 20-25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.

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