Chuck Wagon Soup

This dish has been a favorite since my girls where little. It is a combination of a really good chili and vegetables and pasta to make a soup--a real warm up kinda soup.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 1  lb  extra lean ground chuck
• 1 1⁄2 cups  diced onions
• 3⁄4 cup celery (diced)
• 1  cup  sliced mushrooms
• 4  teaspoons garlic (minced)
• 3⁄4 cup carrot (diced)
• 3⁄4 cup zucchini (diced)
• 3⁄4 cup  yellow squash (diced)
• 31  ounces dark red kidney beans
• 1 1⁄2 cups kernel corn
• 1  chipotle chile in adobo
• 2  teaspoons chili powder (adjust to your taste)
• 1⁄2 teaspoon red chile
• 29  ounces  Del Monte zesty jalapeno pepper diced tomato
• 10  cups  homemade chicken stock
• 1  teaspoon salt
• 1  teaspoon pepper
• 2  cups  cooked ditalini
• 1  cup cheese (grated)
• 1  cup sour cream

Directions

1. In a large pot add 1 tbsp oil over medium high heat add onions, celery and mushrooms and cook till onions are slightly tender add ground beef and cook till browned. Make sure you keep the beef from sticking or clumping. Drain any fats.
2. Add remaining ingredients up to but not including the pasta. Cook over medium heat for 1 hr or until veggies are somewhat tender.
3. Add your cooked pasta and serve with a dollop of sour cream and some grated cheddar cheese.