15ounceswhole kernel corn1 can; drained and rinsed
15ouncescut green beans1 can; drained and rinsed
15ouncessliced potatoes1 can; drained and rinsed
15ouncesblack beans1 can; drained and rinsed
15ouncesdiced tomatoes
15ouncespinto beans1 can; drained and rinsed
15ouncesdiced chicken1 can; drained and rinsed
1teaspoongarlic powder
1teaspoononion powder
1teaspoonfreshly minced parsley
½teaspoonsalt
½teaspoonground black pepper
½teaspoonfresh thymeminced
Instructions
Add all of the ingredients to a large pot or Dutch oven and stir to combine.
48 ounces low-sodium chicken broth, 15 ounces whole kernel corn, 15 ounces cut green beans, 15 ounces sliced potatoes, 15 ounces black beans, 15 ounces diced tomatoes, 15 ounces pinto beans, 15 ounces diced chicken, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon freshly minced parsley, ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon fresh thyme
Bring the ingredients to a boil then reduce to a simmer. Cover and continue to cook for 40-50 minutes.
Serve with cornbread and freshly minced parsley for garnish.
See post for tips, FAQs, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of soup. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.