My Version Of Taco Soup (With Hominy And Lima Beans)

• 1 lb chicken, ground
• 1 onion, diced
• 1 bell pepper, diced
• 1 (14 ounce) can diced tomatoes, petitie dice
• 2 (10 ounce) cans Rotel tomatoes & chilies, hot
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 (14 ounce) low sodium chicken broth
• 1 (16 ounce) can hot chili beans
• 1 (15 ounce) can frozen baby lima beans
• 1 (15 ounce) can yellow hominy, drained and rinsed
• 1 (16 ounce) can black beans, drained and rinsed
• 1 (1 1/2 ounce) envelope low-sodium taco seasoning
• 1 (1 ounce) envelope dry ranch dressing mix

1. Cook the ground chicken, diced onion, and pepper together until the chicken is done. I cook this all in the soup pot for a one pot meal -- less clean up!
2. Add the remaining ingredients into the soup pot. NOTE: I use frozen baby lima beans, and measure them in an empty bean can. I use one can of frozen beans for the recipe, but feel free to sub out another bean. I also add 2 of the tomato sauce cans full of water to the pot at this time.
3. Bring to a boil and stir this all together, and reduce the heat to simmer.
4. Cover the pot and simmer on medium heat for about 60 minutes.
5. ALSO: you can put everything into a crockpot on low for about 6-8 hours or on high for about 3-4.
6. Topping Ideas: tortilla chips, shredded cheese, diced avocado, pico de gallo, sour cream, or all of the above :).

chicken, onion, bell pepper, tomatoes, tomatoes, salt, chicken broth, hot chili beans, frozen baby lima beans, yellow hominy, black beans, taco seasoning

Taken from www.food.com/recipe/my-version-of-taco-soup-with-hominy-and-lima-beans-386566 (may not work)