2-3cupschicken broth or stockDepending on how soupy you like your soup. Using less broth will result in a thicker soup.
2tablespoonsor 1 packet Ranch Dressing MixHomemade or purchased
2tablespoonsor 1 packet taco or enchilada seasoningIf using seasoned meat, this can be omitted!
1can black beansor two cups cooked black beans, drained and rinsed
1can pinto beansor two cups cooked pinto beans, drained and rinsed
1can chili beans with sauce
2cupsfrozen corn kernels
Optional for serving:
Tortilla or corn chips
Grated cheese
Sour Cream or plain yogurt
Sliced green onions
Minced fresh cilantro
Diced tomatoes
Avocado cubes or slices or guacamole
lime wedges
Instructions
Slow Cooker Directions:
In a slow cooker crock stir together meat, tomatoes, dressing and seasoning mixes (if using), black beans, chili beans with sauce, pinto beans and corn. Place lid on crock, turn slow cooker to 'LOW' and cook for 6-8 hours. Serve with or without toppings.
Store leftovers, tightly covered, in the refrigerator for up to a week. You can also portion the leftover soup into individual servings and store in the freezer for up to 6 months.
Stove top Directions:
Stir together meat, tomatoes, dressing and seasoning mixes (if using), black beans, chili beans with sauce, pinto beans and corn in an appropriately sized soup pot. Place lid on pot, put pot over medium low heat and bring to a simmer. Remove the lid and allow to simmer gently for 30-40 minutes or until soup is slightly thickened.
Serve with or without toppings. Store leftovers, tightly covered, in the refrigerator for up to a week. You can also portion the leftover soup into individual servings and store in the freezer for up to 6 months.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.