Taco Soup (Crazy good!)

I am always on a diet, so it really helps that this recipe makes a ton of soup.   I freeze it in containers, and it’s always on the ready for a quick lunch or dinner.  If you want it vegetarian, or just don’t feel like browning meat, substitute two cans of rinsed black beans.  This recipe couldn’t be any easier, and is my all time favorite slow cooker recipe.  Also, at the end, you can add whatever leftovers you have in your fridge.  You will love it!

1 1/2 pounds ground beef or turkey (or 2 cans black beans, rinsed, for vegetarian)
1 large diced onion
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 with chiles
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, if desired

(at the end of cooking, you can add 2 c. cooked brown or white rice, if desired. I like to add it)
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.
Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix. Stir a little. Cook in a slow cooker on low for 8-10 hours (or simmer over low heat for about 1 1/2 hour in a dutch oven on the stove).
(Stir in cooked rice, if using.)
You can top with sour cream and serve corn chips on the side.

 

(adapted from Paula Deen)