CHICKEN TACO SOUP 1 Chicken, cooked, deboned and cut into bite-size pieces (you can use all chicken breasts if you prefer) 2 cans pinto beans (we like the Ranch style chili beans), undrained 1 can black beans, undrained 1 can whole kernel corn, undrained 1 small can tomato sauce 1 can Rotel tomatoes, diced (we like the medium heat) 1 large onion, chopped 1 pkg. taco seasoning mix, dry 1 pkg. Ranch dressing mix, dry 1 TBSP. chili powder (more if you like it hot) 1 TBSP. sugar 1 TBSP. minced garlic salt & pepper to taste 1 cup chicken stock grated cheese & corn chips, optional Combine all ingredients (except cheese and chips) in a large pot and simmer on low 1 - 2 hours (or leave in a crock pot on low for up to 4 hours). When ready to serve, put grated cheese and chips on table -- some of us really like to put both on top, some serve their soup over a bowl of chips!) I've heard that some even like to serve this over rice. Serves a mob (10 - 12 people)! Enjoy! Maggie