Mexican Soup

2 cans whole kernal corn
1 cans kidney beans
1 cans pinto beans
2 cans diced tomatoes (with or without chilies)
1 package ranch dressing
1 package taco seasoning
1 lb. ground turkey (or chicken or lean beef)
1 small onion, chopped
shredded cheese (opt.)
low fat taco chips (opt.)

Drain and rinse beans. If making more of a stew, drain corn and tomatoes, otherwise, drain only the beans. In a skillet, brown turkey with 1/2 the onion and 1/2 package of the taco seasoning. In a large pot or dutch oven, dump corn, tomatoes, beans, ranch dressing, 1/2 package taco seasoning, 1/2 onion and the browned turkey. Let simmer over low to medium heat for 30 minutes. Add water or chicken broth as needed if it starts to dry out. Serve over taco chips or salad bed and sprinkle with shredded cheese. Makes about 8 1- cup servings.

Crockpot instructions:
Follow the above except after browning the turkey, put all ingrediants in the crockpot and cook on low heat for 8-10 hours.

Number of Servings: 1

Recipe submitted by SparkPeople user EAGLESWINGS35C.