Spicy Chicken Taco Soup

adapted from a recipe I got from my friends Grandma (Karen Huntsman) when she did a cooking class for us in college.  If you are not a fan of spicy food simply leave out the jalepenos.

2 lbs. cooked and shredded chicken (or ground beef)

2 c. diced onion

2 (15 oz.) cans pinto or ranch style beans

2 (15 oz.) cans kidney beans (white or red)

1 (15 oz.) can sweet whole kernel corn (drained)

1 (14 oz.) can Mexican-stewed tomatoes 

2 (14 oz.) can diced tomatoes with chilis 

1 (4.5 oz) can Jalepenos (optional)

2 cups cut green beans (fresh or canned) 

1 pkg. taco seasoning mix

1 pkg. ranch dressing mix (Hidden Valley is best)

Directions: 

Brown onions in large stock pot. Add meat and remaining ingredients. Simmer on low heat for one hour. 

Topping options: fritos corn chips, sour cream, cheese, olives, avocado