Cookin' With Leo

By Leocthasme

Well, we got a treat for all you folks what like that south of the border type eats! Our guest cook today is Brandy Kizer of Garland, Texas, practically a member of the family and boy! she does come up with some great recipes. This one she declares as one of her favorites because it's so easy being a slow cooker recipe and she's put it together for us with her unique style. Her twin sons Nicholas and Tristan also vouch for it. You may have seen other recipes for this type soup, but check out

2-3 Pounds of frozen chicken breasts (I use 3, I like it meaty)
1 can of sweet corn (drained)
1 can of chili beans (don’t drain)
1 can of diced potatoes (don’t drain)
1 can of black beans (don’t drain)
1 can of kidney beans (drain)
1 package of taco seasoning
1 package of ranch dressing mix (the powder)

Throw it all into your slow cooker, cover, and cook on low for 8 hours (or high for 4). Near the end of the cooking time, fish out the chicken breasts, trim off the fat and gristle and cube it up. Throw it back into the mix.

Serve with shredded cheese, Sriracha sauce, sour cream, chips, etc.

The best part about this soup is that it’s completely customizable. Change out the chicken for browned and drained hamburger meat. Add any kind of beans you like. Sometimes I add two cans of each veggie. Sometimes I add a can of carrots. It’s hearty and heart healthy. It uses exactly one dish and a can opener. Can’t beat that!

Brandy Kizer