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Chili out with this spicy soup from the kitchens of  phoenixhaflbreed

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Made this for dinner tonight. It made my house smell good and it's really hearty during the cold months. Some shredded cheese, scallions, and a small dallop of sour cream just made this perfect for me.

1 (16 oz) can pinto beans
1 (16 oz) can kidney beans
1 (11 oz) can niblet corn
1 (11 oz) can Rotel tomatoes & chilies
1 (28 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 (1.25 oz) envelope taco seasoning mix
1 (1 oz) envelope hidden valley ranch dressing mix
1 med onion (chopped or diced how big you want)
1 lb any ground or shredded meat of choice (turkey was used here)
**Hot sauce or jalapeno peppers optional or to taste


Directions:
Cook meat and drain (Shred if needed)
Add all ingredients to crock pot. DO NOT DRAIN CANS!! (This is important as it will give the recipe the water it needs as well as flavor and salt from the veggies).
Cook on high for 2 hours or low for 4 hours, stirring occasionally. Keep on low until serving to keep hot.
Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

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Allergy warning – recipe contains shellfish, nut, soy, dairy & egg products