![[F4A] Cooking with Jaye - 8 Can Chicken Soup](https://img5.nokimo.com/storage/10/mz/jm/fb3178-019e7b5b-3cef-7c72-9b4c-35c88452cc82.png)
[F4A] Cooking with Jaye - 8 Can Chicken Soup
Added 2025-05-01 13:00:10 +0000 UTCServings: Serves 6-8 Author: Decatur Macpherson Ingredients 1 (15 oz.) can pinto beans, rinsed and drained 1 (15 oz.) can black beans, rinse
Servings: Serves 6-8
Author: Decatur Macpherson
Ingredients
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can sweet corn kernels, drained
1 (14.5 oz.) can diced tomatoes
1 (12.5 oz.) can chicken breast, drained and shredded
1/2 (15 oz.) can green enchilada sauce (or 1, 10 oz. can)
1 (4 oz.) can diced green chiles
1 (14 oz.) can low-sodium chicken broth
1 (1 oz.) packet taco seasoning
1/2 teaspoon cumin, optional
1/2 teaspoon chili powder, optional
1/2 teaspoon garlic powder, optional
1/2 teaspoon onion powder, optional
kosher salt and freshly ground pepper, to taste
Garnish options: sour cream, tortilla chips, avocado
Preparation
Place pinto beans, black beans, corn, tomatoes, chicken, enchilada sauce, green chiles and chicken broth in a large stock pot over medium-high.
Stir in taco seasoning, cumin, chili powder, garlic powder and onion powder, then add salt and pepper, if desired. Taste and adjust seasoning, if necessary.
Bring mixture to a boil, then reduce heat to low and let simmer for 20-30 minutes, or until desired thickness is reached.
Serve hot, garnished with sour cream, tortilla strips and avocado. Enjoy!
https://12tomatoes.com/8-can-chicken-soup/
