1can15 1/4-ounce sweet white kernel baby corn, drained
1can14 1/2-ounce Mexican-style stewed tomatoes
1can14 1/2-ounce diced tomatoes
1can14 1/2-ounce tomatoes with chiles (Rotel)
1can4 1/2-ounce diced green chiles
Dash of Tabasco or hot pepper sauceoptional
1pkg1 1/4 ounce taco seasoning mix
1pkg1-ounce ranch salad dressing mix
Corn chipsfor serving
Sour creamfor garnish
Grated sharp cheddar or Mexican blend cheesefor garnish
Sliced jalapenosfor garnish
1/2bunch of cilantrochopped, for garnish
Instructions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large stockpot.
Add the beans, corn, tomatoes, green chiles, hot sauce, taco seasoning, and ranch dressing mix, and simmer over low heat for about 1 hour in a pot on the stove.
Alternatively you can cook the soup in a slow cooker on low for about 6 hours which really makes the flavors meld together.
Serve with corn chips in the bowl and pour soup over the chips. Garnish each bowl with a dollop of sour cream, grated cheese, fresh cilantro and sliced jalapenos.