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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 16 |
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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. Ingredients:
2 lbs ground beef |
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 |
1 (14 1/2 ounce) can mexican-style stewed tomatoes |
1 (14 1/2 ounce) can diced tomatoes |
1 (14 1/2 ounce) can tomatoes and green chilies |
2 (4 1/2 ounce) cans diced green chilies |
1 (4 5/8 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 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.
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