1 (15 oz) can pinto beans (drained and rinsed)
1 (14.5 oz) can petite diced tomatoes (drained) OR 1 can or rotel
1 (15.25 oz) can sweet corn (drained)
1 (12.5 oz) white 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 packet taco seasoning
Mix all ingredients together in a large pot. Heat until warm, stirring occasionally. Season to taste with taco seasoning (I typically use about half of a packet). Serve with tortilla chips
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