1 15 ounce can pinto beans, drained and rinsed
2 14.5 ounce can petite diced tomatoes
2 15 ounce can sweet corn, drained
1 28 ounce can red enchilada sauce
1 14 ounce can chicken broth
1 2½ cups shredded chicken*
2 T taco seasoning
Toppings:
shredded cheddar
Fritos
sour cream
Combine all ingredients in crock pot**; cook on high for an hour and then on low for a few hours before setting to warm.
* I use a rotisserie chicken but a 12.5 can chicken breast, drained and flaked, can be substituted.
** or combine in a large pot, bringing to boil over medium-high heat, then simmer for 20-25 minutes.
