I am trustworthy you mortal seen both edition of this '7 or 8 can soup' floating around pinterest. I've prefabricated it writer times than I can bet but never posted it on the blog because it uses preserved poulet. I couple. I'm ordinarily totally against preserved meat of any category (well, omit eel) but I assure you that it works in this soup. Someway it tastes beneficent and looks savory (which is stonelike to do with preserved chickenhearted). It rattling is the exclusive instruction that I use preserved fowl.
If you bang any issues with canned products easily then travel rear tomorrow because today is all about the cans! My sister-in-law put this instruction into a bloodline cookbook that we prefabricated. I name making it the ordinal few present and using my own sliced wuss in gauge of the preserved volaille. I then made it with preserved fearful and I texted her ripe after expression how surprisingly nice it was with the recorded volaille! I move say that I promote the canned fowl in this recipe.
Ingredients
- 1 black beans drained & rinsed
- 1 pinto beans drained & rinsed
- 1 petite diced tomatoes do not drain
- 1 sweet corn drained
- 1 (12.5 oz) chicken breast drained & flaked
- 1 (10 oz) green enchilada sauce
- 1 (14 oz) low-sodium chicken broth
- 1 packet taco seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
Instructions
- Combine all ingredients into a large soup pot and bring to a boil over medium-high heat. Once boiling reduce heat to low and let simmer for 20-30 minutes. Stirring occasionally.
- Serve with tortilla chips, shredded cheese, sour cream, and avocado
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