Chicken Taco Soup

This recipe came with some canned chicken we bought at Sam's Club. We were short on time so we made it on the stove top instead of in a Crockpot. My son, who is a cook, came up with the idea to pan roast the corn before adding. It turned out great! We served it with Tostito Scoops for "dipping" which our grandson loved. Next time I am going to add some Cilantro and Lime Juice to brighten it up a little. Hubby says it is a keeper!

• Ready In: 2 hrs 15 mins
• Serves: 4-6

Ingredients

• 1 (13 ounce) can chicken breasts, DRAINED
• 1 (11 ounce) can diced tomatoes with green chilies
• 1 (28 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chilies
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can black beans
• 1 (11 ounce) can whole kernel corn
• 1 (1 1/4ounce) package  taco seasoning mix
• 1 (1 ounce) package  ranch dressing mix

• Suggested Garnishes

•  sour cream, Shredded Cheese, Chopped Geen Onions, Tortilla Chips

Directions

1. Shred the chicken, if desired. DO NOT drain the remaining cans.
2. Combine all the ingredients into a crock-pot and stir.
3. Cook on high for 2 hours or on low for 4 hours. Garnish as desired.