Ingredients:
1 1/2 lbs boneless skinless chicken breasts
1 medium yellow onions
olive oil
1 (15 ounce) cans chicken broth
1 (14 ounce) cans chili beans, don’t drain
1 (14 ounce) cans kidney beans, don’t drain
1 (14 ounce) cans black beans, don’t drain
1 (10 ounce) cans of mild Rotel tomatoes & chilies or 1 (10 ounce) cans green chili peppers, don’t drain
2 (15 ounce) cans corn, drain one
1 (1 1/2 ounce) packages of mild taco seasoning
1 (1 ounce) package ranch dressing mix
Directions:
Put a large stock pot on medium heat. Into the large pot, empty the canned stuff and mix in the two packets of seasoning.
For best results use the “Hidden Valley Ranch Salad Dressing & Seasoning Mix.”.
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.
Once the meat is browned, drain and add the chicken and onion to the stock pot.
Cover and simmer for one hour.
Sprinkle shredded cheese over each bowl and serve with torilla chips.
Servings: 4-6
Time preparation: 20 min.
Time total: 80 min.