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This recipe could not be easier! Dump all the ingredients together in a pot and let it simmer. Substitute the canned chicken for a rotisserie chicken or leftover cooked chicken from another meal.

10 min Prep Time
30 min Cook Time
40 min Total Time
  • 1 (15 ounce) can black beans (drained and rinsed)
  • 1 (15 ounce) can pinto beans (drained and rinsed)
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can sweet corn
  • 1 (12.5 ounce) can chicken breast
  • 1 (10 ounce) can green enchilada sauce
  • 1 (14 ounce) can (2 cups) chicken broth
  • 1 (1.25 ounce) packet taco seasoning
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • shredded cheddar cheese, optional topping
  • sour cream, optional topping
  • diced avocados, optional topping
  • tortilla chips, optional topping
  1. Add all ingredients into a large stock pot. Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker on low heat for 2-3 hours.  Cook in IP for 4 mins on Manual/Pressure if using canned chicken, 15 mins if using raw chicken.
  2. Serve with shredded cheese, sour cream, diced avocados and tortilla chips.