7 CAN CHICKEN TACO SOUP





Ingredients

* 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

* 1 large can 28 ounces green enchilada sauce

* 1 can 14 ounces chicken broth

* 1 packet taco seasoning

* 1/2 teaspoon cumin

* 1/2 teaspoon chili powder

* 1/2 teaspoon garlic powder

Instructions:

1. Combine all the ingredients into a large pot and bring to a boil over medium-high heat.

2. Lower the heat and let simmer for 20 to 25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.