Ingredients:

  • Olive Oil (or neutral cooking oil), 2 tbsp
  • Yellow Onion, medium, 1 unit, diced
  • Garlic, 3 cloves, minced
  • Lean Ground Beef (or turkey), 1 lb
  • Taco Seasoning Mix, 1 standard packet
  • Dried Ranch Salad Dressing Mix, 1 standard packet
  • Canned Diced Tomatoes, undrained, 1 (28 oz) can
  • Canned Diced Green Chillies, mild, 1 (4 oz) can
  • Black Beans, 1 (15 oz) can, drained and rinsed
  • Kidney Beans, 1 (15 oz) can, drained and rinsed
  • Sweet Corn, 1.5 cups, frozen or canned (drained)
  • Beef or Chicken Stock (low sodium), 6 cups
  • Sour Cream or Greek Yogurt (for garnish)
  • Shredded Sharp Cheddar or Monterey Jack Cheese (for garnish)
  • Crushed Tortilla Chips (for garnish)
  • Fresh Coriander (Cilantro), chopped (for garnish)
  • Lime Wedges (for garnish)

Instructions:

  1. Sauté Aromatics: Heat olive oil in the large pot over medium heat. Add the diced onion and sauté gently until translucent and softened, about 5–7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  2. Brown the Meat: Add the ground beef (or turkey) to the pot. Break it up with a spoon and cook until fully browned.
  3. Drain the Fat (Critical Step): Remove the pot from the heat. Carefully drain off and discard any excess fat or liquid. Return the pot to the hob.
  4. Toast the Spices: Reduce the heat slightly. Stir in the entire packet of Taco Seasoning and the Ranch Dressing Mix. Cook for 1 minute, stirring constantly, to lightly toast the spices and bloom the flavour.
  5. Add Tomatoes and Stock: Pour in the beef/chicken stock, scraping up any browned bits (the fond) from the bottom of the pot. Stir in the canned diced tomatoes (undrained). Bring the mixture up to a gentle simmer.
  6. Add Canned Goods: Stir in the drained and rinsed black beans, the drained and rinsed kidney beans, the diced green chillies, and the corn.
  7. Simmer: Reduce the heat to low. Cover the pot and allow the soup to simmer for 20 minutes. This gives the liquid time to thicken slightly and allows the flavours to meld beautifully.
  8. Final Check: Taste the soup and adjust the seasoning (salt and pepper) if necessary. If the soup is too thick, add a splash more stock.
  9. Ladle and Garnish: Ladle the hot soup into bowls. Serve immediately with a generous dollop of sour cream or yogurt, a sprinkling of cheese, and crushed tortilla chips for essential crunch. Don't forget a squeeze of fresh lime!