Chicken Taco Soup

The weather the past week in Dallas was a little dreary and a whole lot rainy. What better time to make Chicken Taco Soup. Its souper easy and souper hearty.

Ingredients:
2-3 Boiled Chicken Breast
2 cans Bush's Chili Beans ( I used one mild sauce, 1 medium sauce)
1 can Pinto Beans
1 can Black Beans, drained & rinsed.
1 can Corn, drained
1 can Diced Tomatoes ( i used the ones with Green Chiles)
1 can Diced Green Chiles
1 pkg of Taco Seasoning
1 pkg of Hidden Valley Ranch

Boil the chicken breast until done. Shred/chop the chicken. Drain the corn & black beans. Pour everything into a crockpot or stock pot. The longer it simmers the better it is, but is ready to eat in about 2 hrs. Top with cheese and/or Fritos.