3 boneless, skinless chicken breasts, poached and diced
3 tbsp. olive oil
1 small Spanish onion, diced
1 carrot, diced
1 env. taco seasoning (I use Old El Paso)
3 cloves garlic, chopped
1 (10 oz.) can Rotel mild diced tomatoes with green chilis
1 (15 oz.) can red kidney beans
1 (15 oz.) can great northern beans
1 (15 oz.) can butter beans
1 fresh tomato, diced
salt and pepper, to taste
FRANK'S® Red Hot, to taste

Brown chicken in olive oil on medium high. Add onion, carrot, taco seasoning packet and garlic until onion becomes translucent. Turn heat to simmer and add all other ingredients. Slow cook for two hours at least.

Serve with corn muffins and butter.

Submitted by: Eric Watt