8-Can Chicken Taco Soup

INGREDIENTS

1 (15 oz.) can pinto beans, rinsed and drained

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can sweet corn kernels, drained

1 (14.5 oz.) can diced tomatoes

1 (12.5 oz.) can chicken breast, drained and shredded

1/2 (15 oz.) can green enchilada sauce (or 1, 10 oz. can)

1 (4 oz.) can diced green chiles

1 (14 oz.) can low-sodium chicken broth

1 (1 oz.) packet taco seasoning

1/2 teaspoon cumin, optional

1/2 teaspoon chili powder, optional

1/2 teaspoon garlic powder, optional

1/2 teaspoon onion powder, optional

Kosher salt and freshly ground pepper, to taste

Garnish options: sour cream, tortilla chips, avocado

PREPARATION

Place pinto beans, black beans, corn, tomatoes, chicken, enchilada sauce, green chiles and chicken broth in a large stock pot over medium-high.

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.

Bring mixture to a boil, then reduce heat to low and let simmer for 20-30 minutes, or until desired thickness is reached.

Serve hot, garnished with sour cream, tortilla strips and avocado. Enjoy!