15-Minute Warm and Hearty Taco Soup

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 green bell pepper
4 cloves garlic, minced
1 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 15 oz cans chicken broth
1 oz pkg Lawry's taco seasoning (or 2 Tablespoons of your own taco seasoning mix)
1 oz pkg dry Ranch Dressing Mix
2 10 oz cans rotel mild tomatoes
4 oz can diced green chilies 

1lb can or frozen corn, drained
15 oz can black beans, drained 

15 oz can red kidney beans, drained 

15 oz can white beans, drained 


Garnish With: 
Sour Cream 
Frito's 
Cilantro leaves

 Place oil into a large 5 qt dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add beef, salt and pepper; cook until brown and crumbled. Add remaining ingredients until well combined. Simmer on low until ready to serve. Top with sour cream, Frito's and cilantro leaves if desired. 

8 large servings