Tex-Mex Chicken & Veggie Soup

Ingredients

• Boneless Skinless Chicken Breast • 680g (1.5 lb)
• Taco Seasoning • 25g
• Ranch Popcorn Seasoning • 12g (3 tsp)
• Southwestern Corn • 306g
• Pinto Beans • 439g
• Reduced Sodium Black Beans • 432g
• Diced Tomatoes with Green Chilies • 822g
• Spinach, Raw • 100g

1. Cook chicken breast thoroughly, then shred or dice.
2. In a large pot or skillet, combine chicken with taco seasoning and ranch popcorn seasoning. Stir to coat evenly.
3. Add corn, pinto beans, black beans, diced tomatoes, and spinach. Stir to combine.
4. Simmer on medium-low heat for 10-15 minutes, stirring occasionally, until heated through and flavors are well combined.
5. Serve as-is, or over rice, in wraps, or with tortilla chips.