Eight Can Taco Soup

This is probably the easiest meal I've ever made (even easier than traditional taco soup) and one of the tastiest. 



Ingredients:

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (14.5 oz.) can petite diced tomatoes, drained
• 1 (15.25 oz.) can sweet corn, drained
• 1 (12.5 oz.) can 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

Directions:

1. Mix all ingredients together in a large pot.
2. Heat until warm, stirring occasionally.
3. Serve with tortilla chips, grated cheese and sour cream (optional). 

I used Monterey Jack cheese and it was soooo yummy.  The kids and Dave loved it, and it took about 10 minutes to prepare, start to finish.