Ingredients
6
6 servings
- •1 ½ pounds shredded cooked chicken breast
- •3 cups chicken broth
- •1 (15.25 ounce) can whole kernel corn, undrained
- •1 (15 ounce) can Southwestern-flavored pinto beans (such as Ranch Style®)
- •1 (10 ounce) can Mexican-style diced tomatoes, undrained
- •1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
- •1 (10.5 ounce) can condensed cream of chicken soup
- •2 tablespoons chopped fresh cilantro
- •1 tablespoon chili powder
- •1 teaspoon minced garlic
- •½ teaspoon ground cumin
- •½ cup crushed tortilla chips, or to taste
- •¼ cup shredded Mexican cheese blend
- •¼ cup sour cream, or to taste
Instructions
- Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
- Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.
Nutritional Facts
Per 6 servings
- Calories: 393
- Carbohydrate: 32g
- Fat: 12g
- Fiber: 5g
- Protein: 41g
- Sugar: 3g
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