This soup is versatile in that you can really use any kind of beans that you have on hand. I LOVE black beans and cannellini beans so I always have those on hand, but maybe you like kidney beans, pinto beans or northern beans - just choose any two cans you like to put in the soup.
Green chili's and taco seasoning give this soup the perfect amount of spice and the tomato paste and beef broth make it rich and savory. Serve this up with tortilla chips or crusty bread for dipping and top with shredded cheese, sour cream, tortilla strips, chopped tomato, onion and avocado or any other toppings you like. It's the perfect weeknight meal when you need something warm and yummy on the table fast.
Ingredients:
28oz can San Marzano tomatoes
10oz can Rotel (diced tomatoes with green chilies)
4oz can diced green chilies1 Tbsp olive oil
1 onion finely diced
1 pound ground beef or ground chicken
1 tsp salt
1/2 tsp pepper
15oz can cannellini beans, drained and rinsed
15oz can black beans, drained and rinsed
8oz frozen corn (or use one can, drained)
1/2
Tbsp minced garlic
1/4 cup taco seasoning
2
Tbsp concentrated tomato paste
2 cups beef broth
Throw the canned tomatoes, Rotel and green chilies in the blender and blend until smooth.
Set aside. In a non-stick stock pot, sauté onions in the olive oil until soft and translucent.
Add ground beef or chicken and the salt and pepper and break up into small pieces while browning until the meat is a little crispy. Add all remaining ingredients including the blender mixture to the pot and simmer for 30-40 minutes minimum, stirring frequently. Season with salt and pepper to taste if desired.
*Photos updated Sept 2020
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