Ingredients
2 lbs ground beef
1 large onion, chopped
1 (15.25 oz) can corn, drained
1 (14.75 oz) can cream-style corn
1 (16 oz) can pinto beans, drained & rinsed
1 (15 oz) can black beans, drained & rinsed
1 (16 oz) can dark red kidney beans, drained & rinsed
1 (14.5 oz) can diced tomatoes (with liquid)
1 (10 oz) can Rotel tomatoes with green chilies (with liquid)
1 (14.5 oz) can chicken broth
1 packet taco seasoning (1 oz)
1 packet ranch dressing mix (1 oz)
Salt & pepper, to taste
Optional toppings: sour cream, shredded cheddar cheese, cilantro, tortilla chips, avocado, jalapeños, lime wedges
Instructions
In a Dutch oven, season ground beef with salt and pepper. Cook over medium heat with chopped onion until beef is browned and onion translucent. Drain excess fat.
Stir in corn, cream-style corn, beans, diced tomatoes, Rotel, chicken broth, taco seasoning, and ranch mix. Mix thoroughly.
Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, allowing flavors to meld.
Ladle soup into bowls and garnish with sour cream, shredded cheddar, and cilantro. Serve with tortilla chips, avocado, jalapeños, or lime wedges for extra flavor.
Notes
Adjust spice level with hot Rotel or cayenne pepper. Substitute ground turkey, chicken, or extra beans for a lighter version. Pair with cornbread or a fresh salad. Leftovers keep in the fridge up to 3 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 65mg