I adapted this recipe a bit from one my cousin, Donna makes. It is absolutely the simplest thing in the world and amazingly delicious... not to mention very healthy! The protein here is ground beef, but the flavors are so big in this soup that you could certainly substitute ground turkey for an even healthier, lower fat version. On a dark, rainy evening, this soup is sure to take the chill out of your bones. Cornbread muffins would be just perfect as an accompaniment, or you could simply serve the soup with corn chips for dipping.
- 2 lb lean ground beef (90/10)
- 1 chopped onion
- 1 (14½ oz) can chili-style tomatoes
- 1 (17 oz) can whole kernel corn
- ½ (15 oz) can kidney beans, rinsed
- ½ (15 oz) can black beans, rinsed
- 1 (8 oz) can tomato sauce
- 1 (8 oz) can water
- 1 (14 oz) can Rotel tomatoes with chilies, mild
- 2 - 3 cups chicken broth
- 1 pkg taco seasoning mix
- 1 pkg Hidden Valley Ranch dressing mix
Corn chips or tortilla chips.
Brown the ground beef. I did NOT add any additional oil.
- Even in the lean 90 percent lean: 10 percent fat version, there is plenty of fat in the meat already.
- Feel free to cut back to only 1 lb of meat if you desire a soup that is a little thinner. Depends on your audience.
|2 lb lean ground beef.|
- I lined a colander with paper towels to drain the fat.
|I have helpers for this sort of thing. Haha!|
Add in 1 can of Seasoned Diced Tomato Sauce for Chili.
- You can use regular diced tomatoes if you want to. I like that these come with some seasoning already in them.
- We added kidney beans AND black beans. We added between 1/2 and 2/3 of this. When you have a helper, it's a little harder to judge. But in this recipe, it really doesn't matter. Add in as much as you wish.
Then, 1 can of water. I just use the same can. That way I get ALL of the flavor out of the can.
- If you don't have access to these, you could use another can of diced tomatoes and 1 small can of diced green chilies.
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