It's the ranch dressing mix that really sets this soup apart from the rest!
2 pounds lean ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 oz) mild chili beans, undrained
1 can (15-1/4 oz) whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14-1/2 oz) stewed tomatoes
1 can (10 oz) diced tomato with green chilies
1 can (4 oz) green chilies
1 envelope ranch salad dressing mix
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.