Ingredients:
- 1 Tbsp Olive Oil or Neutral Cooking Oil
- 1 lb Lean Ground Beef (or Turkey)
- 1 medium Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 4 cups Chicken Stock (low sodium)
- 1 (28 oz) can Canned Diced Tomatoes, undrained (Fire-roasted variety)
- 1 (15 oz) can Canned Black Beans, rinsed and drained
- 1 (15 oz) can Canned Kidney Beans, rinsed and drained
- 1 (15 oz) can Canned Sweet Corn, drained
- 1 (4 oz) can Canned Green Chillies (mild or medium), undrained
- 1 packet (1 oz) Taco Seasoning Mix
- 1 packet (1 oz) Dry Ranch Seasoning Mix
- 1 tsp Ground Cumin (optional)
- Salt and Black Pepper, to taste
Instructions:
- Brown the Beef: Heat the olive oil in a large stockpot over medium-high heat. Add the ground beef and break it up with a spoon. Cook until it is fully browned and no pink remains, about 5–7 minutes.
- Drain the Fat: Once browned, carefully spoon or pour off any excess fat from the pot. Return the meat to the pot.
- Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the meat and cook for 3 minutes until softened. Add the minced garlic and cook for 60 seconds until fragrant—do not burn the garlic.
- Add Seasoning: Stir in the taco seasoning, ranch seasoning, and optional cumin. Cook for 1 minute, stirring constantly, to 'toast' the spices and wake up the flavors.
- Liquid and Canned Goods: Pour in the chicken stock. Then, add the diced tomatoes (undrained), rinsed black and kidney beans, drained corn, and the can of green chillies (undrained).
- Stir and Combine: Stir everything thoroughly. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
- Simmer: Cover the pot loosely and allow the soup to simmer for 15–20 minutes so the flavors can fully integrate.
- Taste and Adjust: After simmering, taste the broth. Adjust the seasoning, adding salt and pepper as needed. Adjust consistency if desired.
- Serve: Ladle the hot soup into bowls and serve immediately with toppings like shredded cheese, sour cream, and crushed tortilla chips.