Ingredients:
- 1 lb. cooked ground beef or shredded chicken
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and minced
- 2½ cups water
- 2 15 oz. cans crushed tomatoes
- 2 15 oz. cans pinto beans, drained
- 15 oz. can whole kernel corn, drained
- 15 oz. can black beans, rinsed and drained
- 10 oz. can diced RO-TEL tomatoes and green chiles
- 3.8 oz. can sliced black olives, drained
- 3 Tbsp. ranch dressing mix
- 1 oz. envelope taco seasoning
Directions:
- Combine ground beef or chicken, onion and jalapeño in a 4-quart soup pot. Cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
- Add water, crushed tomatoes, pinto beans, corn, black beans, RO-TEL, black olives, ranch dressing and taco seasoning. Mix to combine.
- Bring soup to a boil, reduce heat and simmer for 30 minutes.
