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Written by Lori Kerrigan
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This is a favorite amongst hard to please husbands and picky eaters also. It is originally done by Sandra Dean, but has been adjusted a bit. To make it healthier, utilize whole what tortillas, ground turkey meat, organic and low-fat ingredients. You can also pick and choose which ingredients to put in. I have never made it with all of the ingredients. This is a hard one to mess up, it is sooooooooo good!
- 2 pounds ground beef (I use ground turkey and it is still excellent!)
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2 cups diced onions (we put in a few extra)
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2 (15 1/2-ounce) cans pinto beans
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1 (15 1/2-ounce) can pink kidney beans
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1 (15 1/4-ounce) can whole kernel corn, drained
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1 (14 1/2-ounce) can Mexican-style stewed tomatoes
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1 (14 1/2-ounce) can diced tomatoes
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1 (14 1/2-ounce) can tomatoes with chiles
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2 (4 1/2-ounce) cans diced green chiles
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1 (4.6-ounce) can black olives, drained and sliced, optional
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1/2 cup green olives, sliced, optional
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1 (1 1/4-ounce) package taco seasoning mix
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1 (1-ounce) package ranch salad dressing mix
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Corn chips, for serving
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Sour cream, for garnish
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Grated cheese, for garnish
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Chopped green onions, for garnish
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Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Tags: Mexican soup tortilla chips |
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Last Updated ( Friday, 04 April 2008 )
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