Santa Fe Chicken Soup
Recipe from: Joann Walser

1 half chicken, roasted and cubed
1 large onion, chopped
2  1 oz envelopes of Taco Seasoning Mix
2  1 oz envelopes of Ranch Dressing Mix
2  11 oz cans of shoepeg corn drained
(you can substitute white corn or yellow corn if you like)
2 cups of water
1  16 oz can of black beans, undrained
1  14 oz can whole tomatoes, undrained
1  10 oz can Rotel "MILD" diced tomatoes with chiles, undrained

Saute onions. Add cubed chicken and Taco Seasoning and Ranch Dressing Mix. Add the rest of ingredients and heat through. Top each serving with grated cheese, chopped green onion and sour cream.

Yield: 10 to 12 servings.
This is also a great soup to serve to the multitudes (60). Multiply the ingredients by 5 and in one hour it can be ready to serve, that is if you have your chicken roasted and cubed ahead of time.

Note: This can get really spicy if you're not careful. You may want to keep with the mild seasoned ingredients, or do a mix of mild and original to begin with. This soup is great the next day and it freezes well. Make a double batch and freeze one.