Chicken Taco Soup

This looked like a super easy recipe, open a bunch of cans, add a few more things, heat and serve. That's exactly what it was and just what Whitney and I needed in Colorado for dinner a couple of nights. It was really tasty, probably a bit on the spicy side for Bob but it worked for us. There's a bunch of optional spices at the end which we didn't add since we were in a Air B-n-B and I'm not really sure you need them. No picture this time, we ate it before I remembered to take one.

Chicken Taco Soup
serves 6-8

1 15oz can pinto beans, drained and rinsed

1 15oz can black beans, drained and rinsed

1 15oz can sweet corn, drained (or equal amount of frozen corn)

1 14.5oz can diced fire roasted tomatoes

1 10oz can green enchilada sauce

1 4oz can diced green chilies

1/2 half package of grilled chicken, broken up into bite size pieces

1 14oz can low sodium chicken broth

1 packet taco seasoning

salt and pepper to taste

1/2 tsp cumin, optional

1/2 tsp chili powder, optional

1/2 tsp garlic powder, optional

1/2 tsp onion powder, optional

for garnish - sour cream, tortilla strips, avocado

Put both beans, corn, tomatoes, enchilada sauce, chilies, chicken and chicken broth into a large pot over medium-high heat. Add the taco seasoning, other seasonings if desired, salt and pepper. Bring to a boil, lower heat and simmer 20 minutes. If the soup seems too thick add more chicken broth (or water). Serve with garnishes.

slightly modified from 12tomatoes