Chicken Taco Soup

From Rhoda Neal (from Rita Matter)

1 can drained chicken chunks (or the equivalent of cut grilled chicken breast strips – about 12 oz.)
1 can diced tomatoes (28 oz)
1 can green chiles (7 oz mild or hotter, if you prefer)
1 can pinto beans (15 oz)
1 can kidney beans (15 oz)
1 can black beans (15 oz.)
1 can white beans (15 oz)
1 can whole kernel corn (15 oz)
2 Tbsp taco seasoning (1/2 pkg)
1 pkg Ranch dressing mix

Shred chicken if desired or cut into pieces. Combine all ingredients in a crockpot and stir. Use all the liquid from the remaining products. Cook on high for 2 hrs. or on low for 4 hrs.

Garnish (as desired) with sour cream, chopped green onions, shredded cheese and tortilla chips.

If the soup seems too thick, add chicken or vegetable broth (1/2 can or more); or water; or wine.

It freezes well. After defrosting, you can put it back in crockpot and heat as long as you like. I used low sodium products, when possible. I also sweetened the soup with approx. 2 T. sugar to lower the acid taste.

Serves about 8 very generous bowls (2 ladles each)

Nutrition Info:
274 calories 1.5 g fat, 19 g protein, 14 g fiber (5 WW points)