Chicken Tortilla Soup - Bush's

By DIANETHORNTON

Ingredients

• 2 cans (16 ounces) BUSH'S® Pinto Beans
• 2 pounds chicken, cooked and shredded
• 1 can (15 ounces) whole tomatoes, mashed and undrained
• 1 can (10 ounces) enchilada sauce
• 1 medium onion, chopped
• 1 can (4 ounces) green chilies, diced
• 2 cloves garlic, chopped
• 8 cups chicken broth
• 1 package (1.25 ounces) original taco seasoning
• 1 package (10 ounces) frozen corn
• 2 tablespoon fresh cilantro, chopped
• tortilla chips

Preparation

Step 1

Combine all ingredients except cilantro and tortilla chips in a large 5 qt. stock pot.
Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes or until onions are translucent and flavors blended.
Serve with cilantro and tortilla chips.

*Alternate cooking method: Cover and cook 3-4 hours on low in a slow cooker.

The nutrition analysis includes 4 ounces of tortilla chips, 0.5 ounces per serving.