I cannot begin to tell you how delicious this soup is. I
know it seems like there are a lot of ingredients, but really it is just a lot
of opening and dumping....soooo easy!
This makes a nice big pot of soup, and everyone who tried it loved it!
Ingredients:
·
2 pounds ground beef
·
2 cups diced onions
·
2 cans
pinto beans
·
1 can
pink kidney beans
·
1 can whole kernel corn, drained
·
1 can
Mexican-style stewed tomatoes
·
1 can
diced tomatoes
·
1 can
tomatoes with chiles
·
2 cans
diced green chiles
·
1/2 cup green olives, sliced, optional
·
1 package
taco seasoning mix
·
1 package
ranch salad dressing mix
·
Corn chips, for serving
·
Sour cream, for garnish
·
Grated cheese, for garnish
·
Chopped green onions, for garnish
·
Pickled jalapenos, for garnish
Preparation:
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.
Happy Cooking ☺
