Taco Soup

By exdircomp

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• 3-4 garlic cloves, minced
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/2-ounce) can black beans
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 can corn
• 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 1/2 chiptole peppers and some of the adobe sauce from the can.
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• shredded cabbage
• 2 (1 1/4-ounce) package taco seasoning mix
• 2 (1-ounce) package ranch salad dressing mix
• dash of cumin
• 4 1/2 cups beef broth
• Corn chips, for serving or cornbread
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Preparation

Step 1

Brown the ground beef and onions in a large skillet add garlic and cook about 1 minute more; 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 2 hour in a pot on the stove . In slow cooker omit cabbage it tends to turn black, in pot add the last 30 minutes. To serve, corn bread, corn chips, sour cream, cheese, green onions , pico de galo, guacomole, and jalapenos.