The Scoop
Seven cans walk into a pot and somehow come out tasting like you spent all afternoon cooking.
This hearty, Tex-Mex-inspired soup is packed with beans, corn, chicken, tomatoes, and green enchilada sauce, then finished with melty cheese, crunchy tortilla chips, and a squeeze of lime.
It’s the kind of low-effort dinner that earns maximum cozy points!
Ingredients
For the soup:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (14.5-ounce) can diced petite tomatoes
- 1 (15-ounce) can sweet corn, drained
- 1 (12.5-ounce) can chicken breast, drained and flaked
- 1 (28-ounce) can green enchilada sauce
- 1 (14-ounce) can chicken broth
- 1 (1-ounce) packet taco seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
Optional toppings:
- shredded cheese, to taste, of your choice
- tortilla chips, to taste
- lime wedges, to taste
Directions
- In a large pot over medium heat, combine the black beans, the pinto beans, the petite tomatoes and their juices, the corn, the chicken, the enchilada sauce, the chicken broth, the taco seasoning, the cumin, and the chili powder, and the garlic powder.
- Bring the soup to a boil over medium-high heat.
- Reduce the heat and let it simmer for 20-25 minutes.
- Serve warm topped with the shredded cheese, the tortilla chips, and the lime wedges.
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