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 2 cups, medium spice, Pico de Gallo, drained
3 cans (4 ounces each) fire roasted diced 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, drained
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, on medium-high heat. Add the tomato soup, chicken stock and taco seasoning. Whisk until combined. Add and stir in the crushed white corn tortilla chips. Add and stir in Pico de Gallo.

2. Once the soup starts to bubble, reduce temperature to low. Continue to cook for 30-35 minutes to let the soup thicken, making sure to occasionally stir and scrap the bottom of the Dutch oven or pot.

3. Add and stir in green chilis, black beans, pinto beans, black olives, corn and chicken. Let cook for 10 more minutes and serve with toppings of your choice.