Taco Soup

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.

• Ready In: 21 mins
• Serves: 12-16

Ingredients

• 2  lbs ground beef
• 2  cups  diced onions
• 2 (15 1/2ounce) cans pinto beans
• 1 (15 1/2ounce) can pink kidney beans
• 1 (15 1/4ounce) can whole kernel corn, drained
• 1 (14 1/2ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2ounce) can diced tomatoes
• 1 (14 1/2ounce) can tomatoes and green chilies
• 2 (4 1/2ounce) cans diced green chilies
• 1 (4 5/8ounce) can black olives, drained and sliced (optional)
• 1⁄2 cup green olives, sliced (optional)
• 1 (1 1/4ounce) package  taco seasoning mix
• 1 (1 ounce) package  ranch dressing mix
•  corn chips, for serving
•  sour cream, for garnish
•  grated cheese, for garnish
•  chopped green onion, for garnish
•  pickled jalapeno pepper, for garnish

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.