Description
A hearty and flavorful chicken chili made with canned ingredients for a quick and satisfying meal.
Ingredients
Scale
- 1 can (15 ounce) low sodium chicken broth
- 1 can (15 ounce) no-beans chili
- 1 can (15 ounce) kidney beans
- 1 can (15 ounce) black beans
- 1 can (8 ounce) corn kernels
- 1 can (10 ounce) ROTEL
- 1 can (10 ounce) enchilada sauce
- 2 tablespoons taco seasoning
- salt and pepper (to taste)
- for serving: tortilla chips, Mexican shredded cheese, sour cream, avocado
Instructions
- Do not drain any of the cans. Open them up and dump all of them into a large soup pot.
- Add the taco seasoning and some salt and pepper, to taste. Stir everything together.
- Bring to a boil, then reduce the heat to a gentle bubble and simmer for about 15 minutes.
- Taste and adjust seasoning, if needed.
- Ladle into bowls and top with shredded cheese, a dollop of sour cream, a few avocado cubes, and crushed up tortilla chips.
Notes
- This recipe is quick to prepare and perfect for busy weeknights.
- Feel free to add any of your favorite toppings for extra flavor!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 30mg