I tried this soup at a friend's home and it is fantastic! I didn't use canned beans because it is cheaper to use dry beans and convert.
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
This is Paula Deen's recipe from Foodnetworktv. You can also search it there.
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|Serving Size: 1 Serving (1242g)|
|Recipe Makes: Servings|
|Calories from Fat: 297 (28%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 85mg||26 %|
|Sodium 2536.5mg||87 %|
|Potassium 2647.9mg||70 %|
|Total Carbohydrate 136.3g||40 %|
|Dietary Fiber 44g||176 %|
|Sugars, other 92.4g|
|Protein 58g||83 %|
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Calories per serving: 1064
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