Ingredients:

1 (16 ounce) can pinto beans

1 (16 ounce) can kidney beans

1 (11 ounce) can of niblet corn

1 (11 ounce) can Rotel tomatoes & chilies

1 (28 ounce) can diced tomatoes

1 (4 ounce) can diced green chilies

1 cup cilantro, chopped (half goes in soup and half for garnish)

1 (1 1/4 ounce) envelope taco seasoning mix

1 (1 ounce) envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix

1 lb shredded chicken, ground beef or 1 lb any meat

corn tortilla chips

Directions:

1. Cook meat and drain. Shred if needed. Add all ingredients to crock pot. Do not drain cans. Stir.

2. Cook on high for 2 hours or low for 4 hours. Keep on low until serving to keep hot.

3. Garnish with sour cream, cheese, cilantro and fried corn tortilla chips.

Bon Appetit!