7-Can Chicken Tortilla Soup

FOR SOUP:

• 1 15-oz can white kidney beans (drained and rinsed)
• 1 15-oz can pinto beans (drained and rinsed)
• 1 14.5-oz can diced tomatoes (drained)
• 1 15-oz can sweet corn (drained)
• 1 12.5-oz can chicken breast (drained)
• 1 10-oz can green enchilada sauce
• 1 14-oz can low sodium chicken broth
• 1 1-oz packet taco seasoning
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

FOR TOPPING:

• 1/2 cup shredded cheddar cheese
• 1 cup sour cream
• 1/4 cup chopped cilantro
• 2 cups tortilla chips

PREPARATION

1. Once canned goods have been drained (and rinsed in the case of the beans) combine all ingredients into a large stock pot set on medium-high.
2. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Serve with individual portions topped with a dollop of sour cream, some shredded cheese, some chopped cilantro, and a few tortilla chips.