Chicken Ranch Taco Soup!

Well, I didn't know what else to call it but it is so, so good.



3 chicken breasts cooked in skillet in olive oil and white cooking wine


1 chopped green pepper


1 chopped yellow onion


1 can fat-free refried beans


1 can stewed tomatoes


1 can Rotel with lime and cilantro


1 can red kidney beans rinsed and drained


1 can black beans rinsed and drained


1 can chicken broth


1 pkg Hidden Valley BUTTERMILK ranch dressing mix


1 pkg taco seasoning mix-- (I googled homemade taco seasoning mix and use this recipe instead of buying the mix)


salt and pepper to taste (I didn't add any)


4 or 5 fresh crushed garlic cloves  (optional)


1 small to medium-sized handful of chopped cilantro (I leave mine kinda big--less work and we like it better)  (this is also optional)


After chicken is done, cut into bite-sized pieces and put in the soup mixture. You can simmer on top of the stove for a couple of hours or place in crock pot for several hours. If this is a little spicy for your taste buds, add another can of stewed tomatoes or a cup or so of water to tone it down a little. We love, love, love spicy at our house. The spicier the better.


Serve with any or all of the following: fat-free sour cream, guacamole, reduced fat grated Mexican cheese  (Of course you don't have to use fat-free or reduced fat!)

Enjoy!