My Version Of Taco Soup (With Hominy And Lima Beans) - cooking recipe

Ingredients

1 lb chicken, ground
1 onion, diced
1 bell pepper, diced
1 (14 ounce) can diced tomatoes, petitie dice
2 (10 ounce) cans Rotel tomatoes & chilies, hot
1 (8 ounce) can no-salt-added tomato sauce
1 (14 ounce) low sodium chicken broth
1 (16 ounce) can hot chili beans
1 (15 ounce) can frozen baby lima beans
1 (15 ounce) can yellow hominy, drained and rinsed
1 (16 ounce) can black beans, drained and rinsed
1 (1 1/2 ounce) envelope low-sodium taco seasoning
1 (1 ounce) envelope dry ranch dressing mix

Preparation

Cook the ground chicken, diced onion, and pepper together until the chicken is done. I cook this all in the soup pot for a one pot meal -- less clean up!
Add the remaining ingredients into the soup pot. NOTE: I use frozen baby lima beans, and measure them in an empty bean can. I use one can of frozen beans for the recipe, but feel free to sub out another bean. I also add 2 of the tomato sauce cans full of water to the pot at this time.
Bring to a boil and stir this all together, and reduce the heat to simmer.
Cover the pot and simmer on medium heat for about 60 minutes.
ALSO: you can put everything into a crockpot on low for about 6-8 hours or on high for about 3-4.
Topping Ideas: tortilla chips, shredded cheese, diced avocado, pico de gallo, sour cream, or all of the above :).