Chicken Tortilla Thick Soup

by Pat Ross

2 whole chicken breast (Boil until tender)

1- 14 ounce can diced, peeled tomatoes with garlic & onion

1-14 ounce can of corn

1-14 ounce black beans, ( rinse and drain)

1 small jar or can of chunky salsa

1 small can diced green chilis

½ pkg. ranch dressing

½ pkg. taco seasoning mix

In a crock pot or large pan, combine all ingredients and cook on low for 4 hours.  Shred chicken and stir into pot.  Add ranch dressing mix and taco seasoning mix.  Stir well and cook until you reach a light boil.

May top with crushed tortilla chips, lime juice, sour cream, diced avacados and chopped onions.

Serves 4-6