Aunt Bonnie's Taco Soup

In a 4-quart Dutch oven, cook ground been until brown; drain fat. Stir in undrained black-eyed peas, undrained black beans, undrained chili beans, undrained garbanzo beans, undrained tomatoes, and undrained corn. Stir in taco seasoning mix until well combined.

Bring soup mixture to boiling; reduce heat. Cover and simmer for 1 to 2 hours, stirring occasionally. Serve with sour cream, salsa, and tortilla chips.