This was one of the first recipes I ever posted on my blog. It’s been one of mine and Eric’s favorites for at least four years. My friend Toni gave me the recipe when we were in college, and I have many fond memories of enjoying this soup with friends. It’s easy and cheap, two things most college students love. It also makes quite a bit of food, so it’s great for sharing or having leftovers. There are some things that I absolutely will not eat as leftovers, but this soup is a big exception. I think it tastes even better the next day. This recipe has become a favorite in both mine and Eric’s families, and I’m happy to repost it with a few changes and a better photo.
This soup is incredibly hearty, making it perfect for a chilly night. The beans and corn give the soup some texture, and the spicy flavor soaks into everything. The added chipotle makes the soup pretty spicy, so leave it out if you don’t want the extra heat. I liked the smokiness it provided, and the heat mellows out some when you add cheese and sour cream. I remember thinking “What, a packet of ranch dressing?” when Toni gave me the recipe, but I can assure you the soup is not the same without it. I know this recipe goes against my mostly fresh food motto, but some things are just too good to give up. 🙂
*Note: All cans are standard size.
1 lb. lean ground beef or turkey
1 can dark red kidney beans
1 can light red kidney beans
1 can black beans
1 can Rotel tomatoes
1 can diced tomatoes
1 can whole-kernel white corn
1 chipotle in adobo, minced
1 packet of ranch dressing mix
2 packets of taco seasoning (or 3-4 tablespoons homemade)
shredded cheese, sour cream, green onions and tortilla chips, for serving
In a Dutch oven or large pot set over medium-high heat, brown meat until cooked through. Add one packet of taco seasoning (or 1-2 tablespoons of homemade seasoning) and stir to combine. Add remaining ingredients, leaving the canned ingredients undrained, and stir well. If desired, add a small amount of water to thin the soup. Increase heat and bring to a boil. Cover and reduce heat to medium-low. Simmer for at least 20 minutes. Ladle soup into bowls and top with shredded cheese, sour cream, green onions and tortilla chips.