Equipment Needed
- Large pot or Dutch oven (at least 5 quarts)
- Wooden spoon or spatula
- Can opener
- Ladle
Step-by-Step Instructions
This is where the magic happens, and it could not be simpler. Place your large pot or Dutch oven on the stove over medium-high heat. You don’t need any oil or butter. Open every single one of your seven cans. This is the most labor-intensive part, and I love the rhythmic pop-hiss of each one. Start by pouring in the entire can of green chile enchilada sauce. Follow it with the can of Rotel tomatoes, juice and all. The vibrant red of the tomatoes against the green sauce is already so inviting.
Next, add your drained and rinsed black beans and pinto beans. I give the pot a gentle stir here. Then, it’s time for the ingredient that seems odd but works perfectly: plop in the entire can of condensed cream of chicken soup. Don’t worry—it will melt and dissolve into the broth as it heats, creating a velvety base. Follow this with the can of Southwest corn, including its colorful, seasoned liquid. This liquid is packed with flavor, so don’t drain it.
Now, add your protein. If using canned chicken, break it up with your fingers or a fork as you add it to the pot. If using pre-cooked shredded chicken, just stir it in. Sprinkle the entire packet of taco seasoning over everything—this is your flavor powerhouse. Finally, pour in your 2 cups of chicken broth. I use the empty cream of chicken soup can to measure; just fill it twice with water or broth and add it in. This helps get every last bit of soup out of the can and into your pot.(See the next page below to continue…)