15 minutes to prepare serves 6-8

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

  1. Place pinto beans, black beans, corn, tomatoes, chicken, enchilada sauce, green chiles and chicken broth in a large stock pot over medium-high.
  2. 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.
  3. Bring mixture to a boil, then reduce heat to low and let simmer for 20-30 minutes, or until desired thickness is reached.
  4. Serve hot, garnished with sour cream, tortilla strips and avocado. Enjoy!

By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.