This recipe is from Six Sisters. I wanted to keep it on here as John really liked. I didn't have green salsa so put in some regular salsa and also some green chiles (small can I had). For me it was a little spicy, but I still enjoyed it.
Ingredients
- 15 ounces black beans drained and rinsed
- 15 ounces pinto beans drained and rinsed
- 14.5 ounces diced tomatoes drained
- 15 ounces sweet canned corn drained
- 12.5 ounces canned chicken breast drained
- 10 ounces green enchilada sauce
- 14 ounces chicken broth
- 1.25 ounces taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese optional topping
- 1/3 cup sour cream optional topping
- 1 diced avocado optional topping
- 2 cups tortilla chips optional topping
Instructions
- Add all ingredients into a large stock pot.
- Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker for 2-3 hours.
- Serve with shredded cheese, sour cream, diced avocados and tortilla chips.
Nutrition
Calories: 402kcal | Carbohydrates: 54g | Protein: 21g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 1194mg | Potassium: 653mg | Fiber: 13g | Sugar: 5g | Vitamin A: 917IU | Vitamin C: 11mg | Calcium: 172mg | Iron: 4mg
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