Crock Pot Taco Soup

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.