This is a recipe that I found in the A&M Church of Christ Cookbook, and it is one we enjoy on cold days. It is SOOOO easy and makes a ton! It also freezes well.
1 can yellow corn, drained
1 can white corn or hominy, drained
1 can ranch style beans
1 can rotel
1 can chicken broth
1 can chicken and rice soup
1 lb, cooked chicken, cubed
Add all ingredients in the same pot and heat thoroughly. It can be served over tortilla chips and topped with shredded cheese ( I like Monterrey Jack).
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