Ingredients:

  • 1 lb lean ground beef (93% or higher)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 30 oz canned black beans or pinto beans, rinsed and drained
  • 15 oz canned kidney beans, rinsed and drained
  • 15 oz canned whole kernel corn, drained
  • 28 oz canned diced tomatoes, undrained
  • 4 oz canned diced green chiles
  • 3 cups fat-free chicken or beef broth, low sodium
  • 1 oz taco seasoning packet
  • 1 oz dry ranch dressing mix

Instructions:

  1. In a large Dutch oven or heavy-bottomed stockpot over medium-high heat, brown the lean ground beef until no longer pink, breaking it into small uniform crumbles.
  2. Add the diced onion and minced garlic to the pot. Sauté for 3–5 minutes until the onions are translucent and fragrant. Drain any excess fat from the meat mixture.
  3. Stir in the taco seasoning and dry ranch dressing mix until the meat is well-coated. Add the beans, corn, undrained diced tomatoes, green chiles, and broth.
  4. For stovetop: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–30 minutes to allow flavors to meld. For Crock Pot: Transfer the browned meat mixture to a 6-quart slow cooker, add remaining ingredients, and cook on High for 3–4 hours or Low for 6–8 hours.
  5. Check the consistency. If the soup is too thick, add an additional half cup of broth. Taste and adjust seasoning with salt or pepper if desired.