A South of the Border twist on chili, this quick and delicious soup is as easy to make as it is tasty to eat. Although rare, leftovers will thicken after a day in the fridge and can be served in taco shells for another easy meal!
Yield: Serves 12-15.
- 2 pounds Creekstone Farms ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans, undrained
- 1 (15 1/2-ounce) can black beans, undrained
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 1 (14 1/2-ounce) can tomatoes with chiles, undrained
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.