I made this soup the other night and unfortunately got so caught up, I forgot to take photos. Rather than waiting for the next time to add photos, I thought I would post this today. It is raw and nasty on Long Island…the perfect day for some soup!
1 15oz. can black beans, drained and rinsed
1 15oz. can pinto beans, drained and rinsed
1 can rotelle tomatoes and chiles
1 15.25 oz can sweet corn, drained
1 10.75 oz. can cream of chicken soup
1 10oz. can green enchilada sauce
2 c chicken broth (canned or box)
1 pkt taco seasoning
1 lb cooked and shredded chicken (I love to use leftover chicken for this!)
Mix all ingredients into large pot (except for the sour cream). You can just cook till heated through, but I like to simmer it for about an hour to let all the flavors marry and the soup becomes a bit thicker.
Serve with a dollop of sour cream and tortilla chips.
This also freezes wonderfully if you want to make a double batch! Very filling and warming on a cold winter night!