Chicken Taco Soup

• 16 ounces, weight FROZEN Chicken Breasts, Boneless, Skinless
• 1 envelope Ranch Dressing Mix, 1 Oz. Packet
• 1 envelope Taco Seasoning Mix, 1 Oz Packet
• 1 whole Medium Onion, Diced
• 1 can (10 Oz.) Diced ROTEL Tomatoes And Green Chilies
• 1 can (15.5 Oz.) Black Beans
• 1 can (15.5 Oz.) White Beans
• 1 can (15.5 Oz.) Kidney Beans
• 1 can (15.5 Oz.) Diced Tomatoes
• 1 can (15.5 Oz.) Sweet Corn
• Shredded '4 Mexican Cheese' To Taste

1. 1. Place the above items (except cheese) in a crock pot (I used a 5 1/2 quart one) in the order listed.
2. 2. Do not rinse or drain the beans.
3. 3. Do not stir.
4. 4. Cook on low for 6 to 8 hours.
5. 5. At the 6 or 8 hour mark, take out the chicken pieces and shred with two forks. Return the chicken to the soup and stir to thoroughly blend.
6. 6. Serve with a sprinkling of shredded '4 Mexican cheese'.

weight frozen chicken, mix, mix, onion, tomatoes, black beans, white beans, kidney beans, tomatoes

Taken from tastykitchen.com/recipes/soups/chicken-taco-soup/ (may not work)