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!)