4 Bean Chicken Taco Soup

• 1 (16 ounce) can red kidney beans
• 1 (16 ounce) can black-eyed peas
• 1 (16 ounce) can black beans
• 1 (16 ounce) can great great northern beans
• 1 (11 ounce) can stewed tomatoes with green peppers
• 1 (11 ounce) can Mexican-style stewed tomatoes with jalapeno peppers
• 1 (1 1/4 ounce) envelope chicken taco seasoning mix
• 1 (1 ounce) envelope ranch dressing mix
• 2 (12 ounce) cans chicken
• 1 cup salsa
• 1 cup water
• 1/2 teaspoon cumin
• 1 tablespoon chili powder
• TOPPINGS
• 2 cups shredded mozzarella cheese
• 1/8 cup freshly chopped onion
• 1 cup sour cream

1. Put everything into a pot, only draining the canned chicken.
2. Bring to a boil, then turn down heat and simmer for 15 minutes, stirring often.

red kidney beans, blackeyed peas, black beans, great great northern beans, tomatoes, tomatoes, chicken taco, ranch dressing, chicken, salsa, water, cumin, chili powder, toppings, mozzarella cheese, onion, sour cream

Taken from www.food.com/recipe/4-bean-chicken-taco-soup-224340 (may not work)