We’ve had some frigid weather this week and I am one of the ones who will not complain about it. I love cold. It’s a time when I can eat hot soup and wear cozy socks.
I make this soup many times throughout the winter months. We love it. And we love it the next day and the next day. It is rich with just the right amount of spices to be the perfect combination.
Continue for the recipe.
1 lb ground beef
1(28 oz) can diced tomatoes
1(11 oz) can whole kernel corn
1 can chopped green chilies
1 pkg dry Ranch buttermilk dressing mix
3 cans pinto beans
1(8 oz) can tomato sauce
1 pkg taco seasoning mix
Brown ground beef and onion together and drain.
Using a large stock or soup pot, add all ingredients together and simmer on medium low for 1 to 2 hours on stove.
To serve – ladle soup into bowl, top with shredded cheddar cheese, tortilla chips, and sour cream.
(Additional info: Do not drain any of the can veggies. Just pour it in, liquid and all!)
(If you are short on time you don’t have to simmer the soup for 1 to 2 hours. Just cook it until hot. I like to simmer mine so all the flavors have time to mesh together. I think it tastes richer)
Stay warm and cozy,