Texican Ranch Soup
Ready In: 30 mins
Serves: 8
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large dried bay leaf
- 7 ounces green chilies, chopped
- 4 garlic cloves, chopped
- 3 stalks celery & leaves, chopped
- 1 large onion, chopped
- 1 red bell pepper, seeded and chopped
- 4 (15 ounce) cans ranch style beans
- 2 tablespoons ground cumin
- salt and pepper
- 2 cups chicken stock or 2 cups vegetable stock
- 1 (15 ounce) can diced tomatoes with chipotle peppers
Optional
- crushed tortilla chips
- sour cream
- 2 -3 scallions, chopped
- cheddar cheese or Mexican blend cheese
Directions
- In dutch oven saute, celery and onions in olive oil. Cook 3 to 4 minutes, then add red peppers and continue to cook. Add Garlic and saute until lightly golden brown. Stir in green chilies. Drain 3 cans of beans and add them. With remaining undrained can, pour contents into small bowl and mash beans with a fork; add to the pot. Add cumin, bay leaf, salt and pepper. Add stock and tomatoes and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.
- Serving Suggestion: Place crushed tortilla chips in bowls pour soup over. Top with desired condiments such as: sour cream, scallions and cheese.
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