8-Can Taco Soup

 

Serves 6

1 15-oz can black beans (drained & rinsed)

1 15-oz can pinto beans (drained & rinsed)

1 14.5 oz. can diced tomatoes

1 15-oz. can corn (drained)

1 12.5 oz. can 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 1-oz pkg. taco seasoning

Spray slow cooker with nonstick cooking spray.

Pour in all ingredients and stir together

Cook on low heat for 2-3 hours.

Serve with sprinkled-on cheese and taco chips.

Notes

To make this a quick and easy freezer meal, pour all ingredients into a resealable gallon-sized freezer bag. Lay bag flat in the freezer. When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours. Spray slow cooker with nonstick cooking spray. Dump all the ingredients from the bag into slow cooker and stir together. Cook on low heat for 2-3 hours. Serve with shredded cheese and tortilla chips. Makes 6 servings.

This comes from the Six Sisters site.