1 28-oz. can chopped tomatoes, undrained
1 can pinto beans, drained and rinsed
1 can northern beans, drained and rinsed
2 cans chicken broth
1 can diced green chilies, undrained
1 can hominy, drained
1/2 pkg. large pkg. frozen corn (optional)
1 pkgs. taco seasoning (or a package of chili seasoning)
1 pkg. Ranch-style salad dressing mix
1 5.5-oz. can spicy V08 juice (optional)
Mix all ingredients together and simmer for 30 minutes or heat on low in crock pot. Enjoy!! P.S. This freezes very well.
Condiments: Serve with tortilla chips, grated cheese, sour cream, chopped green onions. I like to serve it with corn bread.
Notes: Made this 3/27/11. Didn't have taco seasoning so used a packet of "Hot" Chili Seasoning. Oh mama ... it turned out so good! I may not go back to taco seasoning ever again.
Oct. 14, 2012: made this today. I left out the corn and the pinto beans. I used a container of chicken I had previously baked, cut up and froze. This is going to make a nice Sunday afternoon lunch and provide me with a hearty lunch once or twice this week. I may even have enough leftover to freeze for dinner another night.
January 2017: I've learned to add cumin to this soup. It increase the flavor so much that it should not be left out. Also, squeeze lime into soup right as you serve it. So fresh an yummy.
10/4/10 ~ I made this for Nancy & dad when they visited. They liked it.
ReplyDeletewe sure did....almost begged for the leftovers but knew we would not be eating in the rv for a few days.
ReplyDeleteJust made this soup for the second time. I did not use ranch seasoning but put in ranch dip when served it with cilantro, chives and crunchy chips. I added garbanzo beans and black beans also. It is great.
ReplyDeleteOh, that's interesting Nancy - the ranch dip. I'll bet that was really good. I like to put garbanzo beans in this as well as my chili. I like all beans except butter beans or lima beans. So good for you -- lots of fiber.
ReplyDeleteI will have to try the chili.
ReplyDelete