Add water, crushed tomatoes, pinto beans, corn, black beans, RO-TEL, black olives, ranch dressing and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat and simmer for 30 minutes.
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As one of the last keepers of the city’s traditional snake soup industry, Chau saves three live snakes for occasional display in wooden drawers that once housed more serpents for cooking.