Texican Ranch Soup
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 ⓘ
- crushed tortilla chips ⓘ
- sour cream ⓘ
- 2 -3 scallions, chopped ⓘ
- cheddar cheese or Mexican blend cheese ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
853
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).