My sister-in-law Kari made this soup for us one time and it was so delicious I just had to have the recipe. This is a great soup that is sure to warm you up on a cold winter’s night. It’s also quick to throw together and easy to keep all the ingredients on hand. I even took inspiration from my friend Jennifer and some others on the nest, and froze half of this soup for those nights when I don’t feel like cooking. (This is the first time I’ve frozen soup or a meal-shocking I know, but true! I do freeze meat and veggies all the time though). This soup is great topped with shredded cheese, sour cream and eaten with tortilla chips-baked of course:) This recipe also calls for 2 lbs. of ground beef, but I just used one and it was plenty of meat.
1 lb. extra lean ground beef
1 chopped onion
1 packet ranch dressing mix
1 packet taco seasoning mix
1 can rotel tomatoes (original blend)
1 can whole kernal corn (don’t drain)
1 can chili beans (don’t drain)
1 can blackeyed peas (don’t drain)
2 1/2 cups water
2 % shredded mexican cheese blend
Fat Free Sour Cream
Baked Tortilla Chips
Brown ground beef together with onion, ranch mix, and taco mix in a large skillet. In a large pot, add rotel, corn, chili beans, blackeyed peas, and water. Add ground beef mixture to pot. Simmer for approximately 15 minutes. Serve with 2 % mexican blend cheese, fat free sour cream, and baked tortilla chips.