Yield: About 6 servings


1 1/4 lbs lean ground beef
1 medium yellow onion chopped (1 1/2 cups)
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped (optional)*
2 (14.5 oz) cans diced tomatoes with green chiles
1 (14 oz) can low-sodium beef broth
1 (8 oz) can tomato sauce
1 Tbsp chili powder
1 tsp ground cumin
3/4 tsp ground paprika
1/4 tsp dried oregano
1 1/2 Tbsp dry ranch dressing mix Coupons
Salt and freshly ground black pepper
1 1/2 cups frozen corn
1 (14.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can pinto beans, drained and rinsed
Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips

Cook ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned and adding jalapeno and garlic during last few minutes of browning. Drain excess fat. Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Serve warm topped with desired toppings.
*If you don’t like heat, omit the pepper and also replace one of the cans of diced tomatoes with green chiles to one can without green chiles.

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