Tortilla and Bean Soup

Yield

12 servings

10

60

6 cups: water

4: skinless, boneless chicken breasts

1: onion, chopped

1 (15 ounce) can: kidney beans

1 (15 ounce) can: ranch-style beans

1 (15 ounce) can: pinto beans

1 (15 ounce) can: black beans, rinsed and drained

1 (15 ounce) can: white hominy

2 (10 ounce) cans: diced tomatoes with green chile peppers

1 (1.25 ounce) package: taco seasoning mix

1 (1 ounce) package: ranch dressing mix

Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.

Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

Calories: 205 kcal

Carbohydrates: 29.6 g

Cholesterol: 23 mg

Fat: 1.4 g

Fiber: 8.6 g

Protein: 16.9 g

Sodium: 1091 mg