Chicken Taco Soup

I love soup. I could eat it every day and not get tired of it. There are so many different kinds that I worry that I'm going to miss some in my quest to try them all....and then I come back to my senses and admit that I'm slightly nuts.

This is my "Go To" soup when I am watching what I eat. It's hearty enough that I am full when I'm done but it doesn't taste at all "diety". In fact, everytime I've taken this soup to a pot luck I've handed out the recipe later because it's so good.

There are many variations of Taco Soup out there. Some have ground beef, some are meatless, this has chicken because I like to be able to pull a package of cooked chicken out of the freezer and go. It depends on what kind of beans I have in the pantry, sometimes I only use kidney beans but my favorite is the 3 bean mix. Whatever you like is great. If you aren't a fan of spice you can lower the heat level by using regular canned tomatoes and just the diced green chilies. It really is the perfect recipe!!!

Chicken Taco Soup
10 servings

1 lb chicken, cooked and chopped into bite size pieces (canned works too)
1 can diced tomatoes
1 can tomatoes with green chilies or RoTel
8 oz tomato sauce
4 oz diced green chilies
1 can black beans
1 can kidney beans
1 can great northern beans
2 cups frozen corn
3 T. taco seasoning (1 pkt)
3 T. Ranch dressing (the dry mix kind)
water

In a large pot or Dutch oven mix chicken, tomatoes, chilies, and tomato sauce. Rinse the beans well under running water and add to pot. Bring to a bubble and add the taco seasoning, ranch dressing and corn. Stir well and add water until it's the consistency you like. I usually add about 1 cup.

Let simmer for 20 min. Garnish with cheese, sour cream and tortilla chips.