Total Time
21mins
Prep 15 mins
Cook 6 mins

This soup seems just perfect for the whole family. A wonderful recipe to modify according to your tastes, I usually leave out the olives, and let my olive lover boyfriend add them on his own at the end. Another great Paula Deen recipe.

Ingredients Nutrition

Directions

  1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.
  2. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
  3. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Most Helpful

This was a great soup for a cold wintry day. It makes a big batch and we have enough for another meal. As one reviewer stated below, the garnishes for this soup really jazzed it up. I will definitely be making this soup again.

beesknees52 January 01, 2011

This is a wonderful soup! It's almost chili-like in its flavor and is fill-you-up delicious.I omit the olives as well, but all the rest make for a near-perfect winter meal.

whippoorwill3 January 06, 2009

Absolutely loved this soup! I used the stove-top method, cooking for about 1 hour, and I did not use the optional olives. This was hearty, flavorful and just spicy enough. The chips, cheese, sour cream and jalapenos really gave it that extra something - just like a taco in a bowl! Thanks for sharing this easy and yummy recipe! Made for Fall PAC 2008

loof October 07, 2008