Taco Soup

I have been on the look out for a Taco Soup recipe that I could alter for the HCG diet.  This is definitely not the one, but it sounds so yummy I just had to share. 

This recipe is from Paula Dean.

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewedtomatoes
• 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 chilis
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• corn chips, for serving
• sour cream, for garnish
• grated cheese, for garnish
• chopped green onions, for garnish
• pickled jalapenos, for garnish

Directions

1. 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.
2. 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.
3. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.