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Salads - Soups - Sidedishes
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None
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| Servings |
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7
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Ingredients |
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1-15 oz can black beans, drain and rinse
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1-15 oz can pinto beans, drain and rinse
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1-14 1/2 oz can diced tomatoes, drain
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1-15 1/4 oz can sweet corn, drain
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1-12 1/2 can chicken breasts, drain
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1-10 3/4 oz can cream of chicken soup
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1-10 oz can green enchilada sauce
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1 -14 oz can chicken broth
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1 packet taco seasoning
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Instructions |
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Mix all ingredients in large pot and heat until
warm.
Serve with sour cream, cheese, tortilla chips.
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I used rotisserie chicken breast and frozen corn
instead of cans.
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Originally Submitted
3/6/2014
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0 Out of 5 from
0 reviews
You can add this 8 can taco soup recipe to your own private DesktopCookbook.
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