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
Pickled jalapenos, 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.
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