FOR SOUP:
1 15-oz can white kidney 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 low sodium chicken broth
1 1-oz packet taco seasoning
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
FOR TOPPING:
1/2 cup shredded cheddar cheese
1 cup sour cream
1/4 cup chopped cilantro
2 cups tortilla chips
PREPARATION
- Once canned goods have been drained (and rinsed in the case of the beans) combine all ingredients into a large stock pot set on medium-high.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve with individual portions topped with a dollop of sour cream, some shredded cheese, some chopped cilantro, and a few tortilla chips.