Crock Pot Taco Soup

1 (16 ounce) can pinto beans 1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans 1 (11 ounce) can niblet corn 1 (11 ounce) can Rotel tomatoes & chilies 1 (28 ounce) can diced tomatoes 1 (4 ounce) can diced green chilies 1 (1 1/4 ounce) envelope taco seasoning mix 1 (1 ounce) envelope hidden valley ranch dressing mix 1/2 lb shredded chicken, ground beef  Directions: Cook meat and drain, shred if needed.  Add all ingredients to crock pot. DO NOT DRAIN CANS.  Stir.  Cook on high for 2 hours or low for 4 hours. Keep on low until serving to keep hot.  Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips. Frozen Mamas: Thaw and stir.  Cook on high for 2 hours or low for 4 hours. Keep on low until serving to keep hot.  Garnish with sour cream, shredded cheese (provided) chopped green onions, or tortilla chips. Adapted from Lubie's recipe on Food.com.