Mexican Chicken Salad Recipe

2 cups (8 ounces) shredded cheddar cheese

1 can (15 to 16 ounces) kidney beans, rinsed and drained

1 can (4 ounces) chopped green chilies

1/2 cup sliced ripe olives

1/2 cup sour cream

1/2 cup mayonnaise

1 envelope taco seasoning

2 tablespoons chopped sweet red pepper

2 tablespoons chopped green pepper

1 medium onion, chopped

5 to 6 cups shredded lettuce

2 medium tomatoes, chopped

4 cups corn chips