Nothing says cooler weather at our house like Taco Soup

Taco Soup

When the temperatures drop, it's time for Taco Soup at our house. Everyone has their own recipe but most include the same ingredients, more or less. I have pot of soup simmering on the stove now and the smell is intoxicating in and of itself.

2 pounds ground beef
3 cups diced yellow onions
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
1 (14-1/2-ounce) can cream corn
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 chilies
2 (4-1/2-ounce) cans diced green chilies
1 (4.6-ounce) can sliced black olives
2 (1-1/4-ounce) package taco seasoning mix
3 (1-ounce) package ranch salad dressing mix
2 tablespoons chicken bouillon granules or cubes
Salt and pepper to taste
Garnish
Corn chips
Sour cream
Grated cheese
Pickled jalepenos
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 remaining ingredients except for creamed corn; cook in a slow cooker on low for 6 to 8 hours or simmer over low heat in a pot on the stove. If on the stove, cook on medium high until hot, stirring often then reduce heat and simmer for 1-2 hours and stir occasionally. Add creamed corn after cooking; stir well; allow to heat. Add salt and pepper to taste. Serve with a dollop of sour cream, cheese, and corn chips.