This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Chicken Taco Soup

15-ounce can black beans, rinsed
15-ounce can pinto beans, rinsed
15-ounce can diced tomatoes
15-ounces canned corn
12 ounces canned chopped chicken breast
15 ounces chicken broth
10.75-ounce can cream of chicken soup
10 ounces green enchilada sauce
packet taco seasoning

Mix all the canned ingredients in a stockpot, then stir in the sauce and seasoning mix. Bring to a boil, and let simmer 10-15 minutes. Serve topped with tortilla chips, sour cream, chopped cilantro and diced avocado.