1 pound ground chicken, turkey, or lean ground beef
1 15-ounce can dark red kidney beans
1 15-ounce can light red kidney beans
1 15-ounce can black beans
1 10-ounce can Rotel tomatoes
1 15-ounce can diced tomatoes
1 15.25-ounce can corn or 2 cups frozen corn
1 chipotle in adobo, minced
1 1-ounce packet of ranch dressing mix
2 packets of taco seasoning (or 3-4 tablespoons homemade)
Shredded cheese, sour cream, green onions, sliced jalapeños, and tortilla chips, for serving
Drizzle a small bit of oil into a Dutch oven or large pot set over medium-high heat. Brown the meat until cooked through. Add one packet of taco seasoning (or 1-2 tablespoons of homemade seasoning) and stir to combine. Add remaining ingredients, leaving the canned ingredients undrained, and stir well.
If desired, add a small amount of water or broth to thin the soup. Increase heat and bring to a boil. Cover and reduce heat to medium-low.
Simmer for at least 20 minutes. Ladle soup into bowls. Top as desired.