1 lb. lean ground beef or boneless chicken
1 c. diced onion
1 can pinto or pink kidney beans,drained
1 can black beans, drained
1 can whole kernel corn, drained
1 can Mexican style tomatoes with chilies
1 small can sliced black olives (I chop them into small pieces)
1 can condensed tomato soup + 1 can water
1 to 2 pkts. taco seasoning mix
1 pkt. ranch dressing/dip mix
1 bag tortilla chips (our favorite is "hint of lime")
2 c. finely grated cheddar or favorite blend of cheese
1 tub sour cream
Brown beef or chicken with onions for approximately 20 minutes in a medium skillet. Drain thoroughly and place in stock pot (if using chicken, dice cooled chicken into 1/2 inch cubes). Add beans, corn, tomatoes with chilies, olives, tomato soup and water. Stir well. Add taco and ranch mixes and stir until seasonings are evenly distributed. Bring this mixture to a boil. Reduce heat and simmer for approximately one hour. This may also be cooked in a slow cooker over low heat for 5-8 hours. To serve, place tortilla chips in the bottom of your soup bowl and sprinkle with cheese. Ladle soup over chips. Top with a dollop of sour cream and a sprinkle of cheese. Garnish with a tortilla and enjoy!
Note: Add another can of diced tomatoes or tomatoes with chilies to make this more soupy. You may also delete/add your favorite types of beans to suit your taste. This is a quick and easy family favorite at my house. Makes 4 to 6 servings.