2 cans black beans
2 cans pinto beans
2 can kidney beans
2 cans white corn
1 can yellow corn
1 can rotel
1 large can diced tomatoes
2 packets taco seasoning
diced chicken to your liking
16 ounces plain Greek yogurt (the recipe called for sour cream but I subbed Greek yogurt this time.
I also add about 2 cups water
Drain and rinse beans. Drain corn. Add all ingredients to the pot and cook on medium high until heated thoroughly.
I eat with a little shredded cheese or crushed up tortillas chips depending on my points!
It makes a huge pot and it super easy to heat up throughout the week.
Recipe: Lindsay LeeAnn Christensen