Ingredients:

2 cans (23.2 ounces each) condensed tomato soup
6 cups chicken stock
2 packets (1 ounce each) mild taco seasoning mix
1 cup crushed organic white corn tortilla chips
3 cans (4 ounces each) fire roasted green chilies
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained
1 can (2.25 ounces) slices black olives, drained
3/4 cup canned whole kernel corn
2 cups, medium spice, Pico de Gallo
2 cups fully cooked chicken breast or thighs, chopped into small bite size cubes

Toppings:

Shredded cheddar cheese
Sour cream
Diced avocado
Lime wedges
More organic white corn tortilla chips
Hot sauce

Directions:
1. Using a 6 quart Dutch oven or a large pot with the stove set on medium heat. Add the tomato soup, chicken stock and taco seasoning, Whisk until combined.

2. Add and stir in the crushed white corn tortilla chips. Add and stir in the green chilis, black beans, pinto beans, black olives, corn, Pico de Gallo, and chicken.

3. Once the soup starts to bubble, reduce temperature to low. Continue to cook for 30-45 minutes to let the soup thicken, making sure to stir and scrap the bottom of the Dutch oven or pot every 10 minutes.

4. Add the toppings for each serving.

Notes: Helpful hint: sometimes when I don’t feel like cooking chicken. I just use store bought refrigerated organic fully cooked skinless chicken strips that is sold in the plastic resealable packaging usually sold for salads etc. It holds up really well in soups and stews.