Texican Ranch Soup

Name: 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

16 ingredients

11 steps

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

Directions

1

In dutch oven saute, celery and onions in olive oil.
2

Cook 3 to 4 minutes, then add red peppers and continue to cook.
3

Add Garlic and saute until lightly golden brown.
4

Stir in green chilies.
5

Drain 3 cans of beans and add them.
6

With remaining undrained can, pour contents into small bowl and mash beans with a fork; add to the pot.
7

Add cumin, bay leaf, salt and pepper.
8

Add stock and tomatoes and bring to a bubble.
9

Reduce heat and simmer 15 minutes over low heat.
10

Serving Suggestion: Place crushed tortilla chips in bowls pour soup over.
11

Top with desired condiments such as: sour cream, scallions and cheese.