1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning
Mix all ingredients together in a large pot. Heat until warm, stirring occasionally. Or, you can put it all in a crockpot on low and then warm once it is heat through. This is great to make when people have dinner at different times because you can keep it warm and people can dip out a bowl when they want it.
Serve with tortilla chips.
Vegetarian and/or Gluten/Casein-Free Option
For vegetarian, leave out the chicken and cream of chicken soup and add 1 can of refried beans instead. For the GFCF version, use 1 can of refried beans instead of the cream of chicken soup.
source: High Heels & Grills