Chicken Taco Soup

Great for a cold day!! This recipe is big enough to feed an army!! You can use less chicken & 1 can of beans, tomatoes & corn for smaller pot. I usually freeze half- or send a pot to the neighbors!!

3-4 Boneless skinless chicken breasts

1 container of Chicken Broth (SAVE)

2 chicken bouillon cubes

1 small onion

2 cans of pinto beans (drained)

2 cans of red kidney beans (drained & rinsed)

2 cans of great northern beans (drained)

1 can of whole kernel corn (drained)

2 cans of Rotel

1 package of taco seasoning

1 package of hidden valley ranch dressing

Cook chicken & onion in broth (might need to add a few cups of water) and boil until chicken is done. Remove chicken & onion....drain broth but SAVE broth!!

Pour broth back into soup pot and cook on High combining the seasoning packages. Then add all beans, corn & tomatoes.

Bring to boil, stirring occasionally. When it reaches a boil- lower heat to LOW. Simmer until ready to serve.

I top mine with fresh graded cheddar cheese and a dollop of sour cream!!

*Rating...5 trips back to the kitchen*