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Add the pinto beans, corn, black beans, broth, tomatoes, chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, cumin and kosher into a 5 – 6 quart stock pot over medium heat.
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Continue cooking the soup, uncovered, for 20 minutes, stirring occasionally. Serve while hot. Garnish with the chopped cilantro, sour cream,tortilla chips and shredded cheese.
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze: You can freeze the soup for up to 2 months, in an airtight freezer safe container. Allow the soup to thaw overnight in the refrigerator before heating.
- To Reheat: How to reheat
Tips:
- You can substitute canned sweet corn for the southwest corn. You will need to drain before adding to the soup.
- You can substitute 2 cans of Rotel for the petite diced tomatoes.
- If you are wanting an even spicier soup, you substitute hot enchilada sauce for the mild. You can also substitute hot taco seasoning for the mild.
- You can add a small can of diced, roasted green chiles.
- This recipe can easily be doubled.
- You can cook the soup in the crockpot, on low setting, for 4 – 6 hours.
Calories: 189kcal | Carbohydrates: 32g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 1353mg | Potassium: 489mg | Fiber: 8g | Sugar: 7g | Vitamin A: 693IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 3mg
