Taco Soup

2  cups		diced onions
15-1/2  ounces		pinto beans
15-1/2  ounces		pink kidney beans
15-1/4  ounces		whole kernel corn, drained
14-1/2  ounces		Mexican-style stewed tomatoes
14-1/2  ounces		diced tomatoes
14-1/2  ounces		tomatoes with chiles
9  ounces		diced green chiles
4-3/5  ounces		black olives, drained and sliced, optional
1/2  cup		green olives, sliced, optional
1-1/4  ounces		taco seasoning mix
1  ounce		ranch salad dressing mix
2  lb.		Jennie-O 93/7 Lean Ground Turkey

Tip: Click on the ingredient links to learn the nutritional information for all the Taco Soup ingredients. The serving size for any ingredient in Taco Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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