Tortilla Soup

This easy and delicious soup recipe was found in "Rural Missouri" -- it will be perfect for supper on this cool and rainy autumn day. For dessert we're having yummy key lime pie.

• Ready In: 1 hr
• Serves: 12
• Yields: 3 quarts

Ingredients

• 2  lbs hamburger, browned
• 1 (16 ounce) can corn, undrained
• 1 (16 ounce) can pinto beans, undrained
• 1 (16 ounce) can hominy, undrained
• 1 (16 ounce) can kidney beans, undrained
• 1 (16 ounce) can Rotel Tomatoes, undrained
• 0.5 (2 ounce) package  taco seasoning
• 0.5 (2 ounce) package  ranch dressing mix
• 8  ounces  French onion dip
• 8  ounces  shredded  mexican cheese
• 1 (12 ounce) bag tortilla chips
• 1 (32 ounce) can tomato juice

Directions

1. Mix all canned items (except tomato juice) with hamburger, taco seasoning and ranch dressing mix. Heat through. Add tomato juice to achieve desired consistency. Season to taste with salt, pepper, chili powder and cumin. Transfer to slow cooker on low heat until ready to serve.
2. To each bowl of soup, add French onion dip (large dollop), shredded cheese and crumbled chips.