Taco Soup

One day last winter I decided to make a pot of taco soup. It was so good, we ate on it all day! I thought I would share the recipe since I found a picture of it and thought how good it looked....

You can add cheese, hot peppers, sour cream or other garnish when you are finished with it, serve with corn chips or tortilla chips....


Taco Soup

• 2 pounds ground chuck
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 2 (14 1/2-ounce) can diced tomatoes
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) 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

Directions

Brown the meat and onions in a large skillet; then drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. 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. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

This is so good, even I like it as picky as I am! And it will be fall before we know it and soup weather!

Y'all have a blessed day now! Hear?