| | Directions | | Brown the meat and onions in a large skillet; drain the excess fat, then transfer the browned meat and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, olives, seasoning packets and cook in a slow cooker on low for 6 - 8 hours or simmer over low heat for 1 hour in a pot on the stove. To serve place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, onions or jalapenos. |
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| Ingredients | | - |  | 2 pounds ground beef (or turkey) |
| - | | 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 can black olives, drained and sliced (optional) |
| - | | 1/2 cup green olives, sliced (optional) |
| - | | 1 packet taco seasoning mix |
| - | | 1 packet 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 |
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