Taco Soup 21 Jan 14

 

 

 

 

 

 

 

 

 

 

 

Taco Soup

2 cups cooked chicken, shredded or 1 pound ground beef, browned and drained

1 – 15oz can black beans, drained and rinsed

1 – 15oz can pinto beans, drained and rinsed

1 – 14.5oz can petite diced tomatoes, drained

1 – 15.25oz can sweet corn, drained

1 – 10.75oz can cream of chicken soup

1 – 10oz can green enchilada sauce

1 – 14oz can chicken broth

1 packet taco seasoning

Heat in large stock pot or crockpot until hot. Serve with corn chips or tortilla chips. Add desired toppings, such as shredded cheese and sour cream.