Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1/2 Tbsp. cooking oil
• 1/2 Lb. lean ground beef
• 1 1/2 cups chopped onion
• 3 cloves garlic, finely minced
• 1 envelope dry ranch dressing mix
• 1 envelope taco seasoning mix
• 1 (14.5 oz.) can fire-roasted, diced tomatoes, undrained
• 1 (10 oz.) can diced tomatoes with green chilies, undrained
• 1 (4 oz.) can green chilies, undrained
• 4 cups low sodium beef broth
• 1 (15.5 oz.) can chili beans, undrained
• 1 (15.5 oz.) can kidney beans, drained and rinsed
• 1 (15.5 oz.) can pinto beans, drained and rinsed
• 1 (15.25 oz.) can whole kernel corn, drained

Directions

1. Heat the cooking oil a soup pot over medium heat. Remove sausage from casings if needed and add to the pot along with the ground beef and onion. Cook until meat is browned, breaking it up as it cooks. Drain off any excess fat. Add the garlic and cook another minute.

2. Stir in the ranch dressing and taco seasoning packets and cook and stir for another minute. Add both cans of the undrained, diced tomatoes and green chilies; cook and stir for 5 minutes. Stir in the beef broth and the undrained chili beans. Drain and rinse the kidney and pinto beans; drain the corn and all to the pot. Bring up to a boil. Reduce heat to a low to medium simmer and cook, covered, for at least 30 minutes or up to 1 hour, stirring occasionally.

3. Serve with garnish of shredded cheese, chopped tomato, diced avocado, crushed tortilla chips, green onion and a dollop of sour cream, or your own favorite toppings, and add a side of cornbread, or some hot buttered rolls for dipping.

4. For the Crockpot: Brown meat, drain and add it with remaining ingredients to the slow cooker. Cook on high for 3 hours, reduce and hold on low until needed. May also heat through on the stove and transfer to the slow cooker to hold on warm.

5. Variation: Spoon soup over cooked elbow macaroni or small shell pasta.

Email to a friend | Print this recipe | Back