Taco Soup

• *Recipe by Paula Deen
• 
  
• 2 pounds ground beef
• 2 cups diced onions
• Two 15 1/2-ounce cans pinto beans
• One 15 1/2-ounce can pink kidney beans
• One 15 1/4-ounce can whole kernel corn, drained
• One 14 1/2-ounce can Mexican-style stewed tomatoes
• One 14 1/2-ounce can diced tomatoes
• One 14 1/2-ounce can tomatoes with chiles
• Two 4 1/2-ounce cans diced green chiles
• One 4.6-ounce can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• One 1 1/4-ounce package taco seasoning mix
• One 1-ounce package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish

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, 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.