Chicken Taco Soup
From: Kim H. (my sister-in-law)
18 oz. tub Old El Paso Taco Seasoned Chicken or regular chicken, cooked and shredded with a little taco seasoning
1 can diced tomatoes (28 oz.)
1 can kidney beans (15.25 oz.)
1 can pinto beans (15.5 oz.)
1 can corn (15.25 oz.)
1 can diced green chiles (4.5 oz.)
1 can Rotel (10 oz.) (diced tomatoes with green chiles)
taco seasoning, opt.
Cheddar cheese, shredded
Pour all the canned ingredients into a large pot, don't drain cans. Add the shredded chicken and stir to combine. Add taco seasoning, to desired taste. Heat on the stove or in a crockpot until warm. Serve with cheese, Fritos & sour cream.