Taco Soup - when the temperatures are chilling, it's time to make this flavorful soup that will warm you body and soul

Taco Soup

When the temperatures drop and the winds are chilling, then it’s time to make this soup. There are lots of recipes but I like this one which if full of flavor but not heat. It still warms you body and soul, and makes enough for friends and family to share.

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

Cayenne to taste

Garnish

Corn chips
Sour cream
Grated cheese

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, pepper, and cayenne to taste. Serve with a dollop of sour cream, cheese, and corn chips.