Ingredients:

  • 12.5 oz canned chicken breast, chunked
  • 15 oz canned black beans, rinsed and drained (reserve 2 tbsp liquid)
  • 15 oz canned pinto beans, rinsed and drained
  • 10 oz canned Rotel diced tomatoes with green chiles, undrained
  • 15 oz canned whole kernel corn, drained
  • 14.5 oz low sodium chicken broth
  • 1 oz low sodium taco seasoning packet
  • 1 tbsp fresh lime juice
  • 1 tsp smoked paprika

Instructions:

  1. Drain and rinse the black beans and pinto beans in a colander, making sure to save 2 tbsp of the black bean liquid. Note: Rinsing removes the metallic canned taste from the beans.
  2. Open the chicken and drain the liquid from the can completely. Use a fork to break up any large chunks.
  3. Combine the liquids by pouring the chicken broth, the 2 tbsp of reserved bean liquid, and the undrained Rotel tomatoes into the pot.
  4. Add the protein by stirring the chicken into the liquid mixture.
  5. Dump the vegetables by adding the rinsed black beans, pinto beans, and the drained corn.
  6. Season the base by sprinkling the taco seasoning and smoked paprika over the top.
  7. Stir thoroughly until the spices are fully incorporated and no dry clumps remain.
  8. Heat the soup over medium high heat until it reaches a vigorous bubble.
  9. Lower the heat to medium low and simmer for 15 minutes until the flavors meld and the broth slightly thickens.
  10. Finish with zest by stirring in the fresh lime juice just before serving.