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Ingredients
  • 4 Cups Low Sodium Chicken Broth
  • 1 28-oz Can Green Enchilada Sauce
  • 1 Cup Salsa Verde plus more to taste
  • 1 15-oz Can Corn, drained
  • 1 15-oz Can Pinto beans, rinsed and drained
  • 1 Small White Onion diced
  • 2 Tablespoons Taco Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Salt
  • 1 Pound Boneless Skinless Chicken Breasts
  • ½ Cup Sour Cream
  • 2 Cups Shredded Cheddar or Monterrey Jack Cheese
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