Ingredients
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1 roasted deli chicken
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2 (14 1/2 ounce) cans diced tomatoes
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2 (4 ounce) cans whole green chilies
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2 (10 ounce) cans Ro-tel Mexican festival tomatoes
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2 (14 1/2 ounce) cans black beans
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2 (11 ounce) cans white shoepeg corn
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2 (1 ounce) packages dry ranch dressing mix
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2 medium onions, chopped
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2 (1 1/4 ounce) packages taco seasoning mix
Instructions
- Saute onion in olive oil until soft.
- As onion cooks, remove meat from chicken and add to onion.
- Stir in taco seasoning and dressing mixes.
- Add 1 can of tomatoes and 1 Rotel, with all liquids.
- Pour 1 can of black beans into blender with liquid, add the chilis, puree and add to pan.
- Puree 1 can corn,1 can tomatoes and 1 can Rotel with can liquids 1 and add to pan.
- Drain and rinse 1 can of black beans, add to pan.
- Add 1 can of corn with liquid to pan.
- Bring all ingredients to a boil, turn to simmer.
- Cook for 30 minutes.