Chicken Enchilada Soup

Chicken Enchilada Soup 1 medium-large onion, diced 1/2 green bell pepper, diced 4 tbsp butter or margarine 2 cups shredded, cooked chicken 1 can (14 to 16 oz) diced tomatoes with green chilies (Rotel) 1 can (15 to 16 oz) chicken broth 1 Can (16 oz) black beans, rinsed and drained 1 Can (16 oz) Pinto Beans (I used the ones with jalapeno slices included), use the juice 1 can (16 oz) white or yellow hominy, drained 1 Can (16 oz) Whole Kernel Corn, drained 1 (20 to 28 oz) Can Stewed "Mexican Recipe" Tomatoes, diced or cut up 1 Pkg. Dry Enchilada Seasoning 1 Pkg. Dry Ranch dressing mix 1 Tbsp chili powder 1 Tbsp cumin powder salt and pepper to taste In a large stock pot, melt butter and saute' onion and bell pepper. Add chicken and tomatoes with green chilies; season with salt and pepper to taste. Let simmer about 10 minutes. Add chicken broth, both seasoning packets and chili powder and cumin; stir to combine well. Add all other ingredients and stir gently to combine. Taste and season with salt and pepper as needed. Let simmer on medium-low heat at least thirty minutes. Add water for desired soup consistency and cook 5 more minutes. (I usually will add about 1 cup water as we like "thick" soup!) Serve topped with chopped green onion and Mexican-blend grated cheese. A dollop of dairy sour cream is good on this, too. I serve it with crisp tortilla chips or crispy cornbread. Serves 6 to 8. _______________________________________