Sunday, December 30, 2012

8 Can Taco Soup

Talk about a quick and easy dinner recipe.  This is one I will most definitely be keeping handy for the upcoming winter months!

8 Can Taco Soup
(originally found here)

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
1 (10.75 oz.) can cream of chicken soup (I got the healthy request version)
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning

Combine all the ingredients in a large pot.  Heat until warm, making sure to stir occasionally.  Serve with tortilla chips & shredded cheese.  (And sour cream if you please.)  Enjoy!

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