INGREDIENTS
4 cups
black beans (about 3 cans, rinsed and drained)
4 1/2 cups
chicken stock, divided (about 2 14-ounce cans)
2
big handfuls baby spinach
1 4 ounce can
diced green chiles
1 tbsp
dried minced onion
1 tbsp
taco seasoning
1/4 tsp
garlic powder