Tortilla and Bean Soup
Ingredients
6 cups water
4 boneless chicken breasts
1 onion, chopped
1 can of Kidney Beans
1 can of Pinto Beans
1 can of Ranch Style Beans
1 can of Black Beans
1 can of White Hominy
2 10 ounce cans of Ro-Tel Tomatoes with green chilies
1.25 ounce packet of Taco seasoning
1 ounce packet of Ranch Dressing
Instructions
Combine the chicken and water in a large pot over high heat. Cook for 30 minutes or until chicken is done. Remove chicken from the pot and cut into bite size pieces. Return the chicken to the pot, and add the onion, beans, hominy, tomatoes and seasonings with all of their juices. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through. If the soup appears to be too thick, add 1/2 cup of water. Serve with tortilla chips, grated cheese and cornbread. Makes 12 servings.