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- 1 pound ground meat (You can use beef, pork, turkey, or even ground chicken if you prefer)
- 1 medium onion, chopped
- a drizzle of olive oil
- 1 small can chopped green chiles
- two 16-ounce cans diced tomatoes (I like fire-roasted)
- 1 can sweet corn in its juice, or 1-1/2 cups frozen corn plus 1 cup water
- two 16-ounce cans any beans (I used one can of black beans and one can of pinto beans this time)
- 1 package taco seasoning (I buy my taco seasoning from Costco because I use it frequently, so I measure out about two tablespoons)
- 1 package Hidden Valley Ranch dressing mix
- In a large soup pot or Dutch oven over medium-high heat, sauté the onion in the olive oil until it starts to soften.
- Add the ground meat and cook until browned and juicy. Drain off any excess fat if needed.
- Stir in the green chiles.
- Add the taco seasoning, plus a little water if needed.
- Dump in the tomatoes and corn.
- Add the beans, with their liquid.
- Finally, stir in the ranch dressing mix.
- Taste and season with salt and pepper as you prefer. If you want a little more kick, add a few dashes of hot pepper sauce – Tabasco, Frank’s Red Hot, whatever you like:
- That’s it. Simmer until the corn is tender and the soup is heated through. If it’s too thick, add more liquid.
- Sprinkle with cheese and garnish with sour cream. Serve with tortilla chips.
Recipe and Photo: Beyond Toast / CC BY