taco soup

2 pounds ground turkey or 1 pound of tvp or veggie crumbles + extra beans
2 cups diced onions
2 15 ounce cans pinto beans (with juice)
1 15 ounce can kidney beans (with juice)
2 cups corn kernels
1 14 ounce can mexican stewed tomatoes
1 14 ounce can tomatoes with green chilies
2 4 1/2 ounce cans diced green chilies
1 4 ounce can sliced black olives, drained
1 package taco seasoning mix
1 package ranch seasoning
sour cream, grated mexican cheese, tortilla chips, jalapeños for garnish

brown the ground turkey or veggie crumbles and onion in a large skillet. transfer to a stock pot or crock pot. add remaining ingredients and let sit for as long as possible. if you need it in a hurry, simmer for 30 minutes. the longer you let it sit, the better it gets, so if you can make it in the morning or night before and throw it in the crock pot in the AM, it will be lovely by dinner time.

I adapted this from one of Paula Deans recipes. Although, I try to be a little healthier than most southern cooks, i still have roots in alabama and some of her recipes are hard to pass up!