This hearty soup is delicious and easy. It is one of our favorites.
1 1/2 cups Water
1 package El Paso low sodium taco seasoning
1 package Hidden Valley Ranch dry mix
1 can white shoe peg corn, drained
1 can Rotel tomatoes and green chilies
1 can diced tomatoes
1 can black beans, drained
1 can kidney beans, drained
1 can pinto beans, drained
1 medium onion, chopped
1lb lean ground beef, ground turkey, or chicken (meat from one rotisserie chicken works too)
Avocado (optional) garnish
Sour cream/greek yogurt (optional) garnish
Fresh cilantro, chopped (optional) garnish
Shredded mexican blend cheese (optional) garnish
Pickled jalapeños (optional) garnish
1. Brown meat. Once meat is mostly cooked through, add chopped onion and cook until tender.
2. While meat is browning, add all other ingredients to pot.
3. Drain grease from meat then add to soup. Stir.
5. Bring soup to boil then reduce heat to simmer for about 1 hour.
6. Add garnish
This recipe is really fool proof. I've served as quickly as 30 minutes and it is still great. The ingredients can be easily doubled to serve larger crowds. Beans can be swapped out to what you have on hand or flavor you prefer. I usually add black eyed peas. I like to serve with tortilla chips.