Texas Chicken Soup

Moms' comfort soup for cold evenings.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 1  medium yellow onion
•  olive oil
• 1 (15 ounce) can chicken broth
• 1 (14 ounce) can chili beans, don't drain
• 1 (14 ounce) can kidney beans, don't drain
• 1 (14 ounce) can black beans, don't drain
• 1 (10 ounce) can  of mild Rotel tomatoes & chilies or 1 (10 ounce) can green chili peppers, don't drain
• 2 (15 ounce) cans corn, drain one
• 1 (1 1/2ounce) package  of mild  taco seasoning
• 1 (1 ounce) package  ranch dressing mix

Directions

1. Put a large stock pot on medium heat. Into the large pot, empty the canned stuff and mix in the two packets of seasoning.
2. For best results use the "Hidden Valley Ranch Salad Dressing & Seasoning Mix.".
3. Chop the onion and chop the chicken breast, then put both into a skillet with a bit of olive oil over medium heat until the chicken is cooked.
4. Once the meat is browned, drain and add the chicken and onion to the stock pot.
5. Cover and simmer for one hour.
6. Sprinkle shredded cheese over each bowl and serve with torilla chips.