Texican Ranch Soup

Name: Texican Ranch Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving(s)
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

Submitted by Starweaver

"YUM!! This is our new favorite soup at our house. I love it because I can cook once and eat several different meals from it. The first night we eat it as suggested. The next night I stir in Tostito's Queso and or any leftover taco meat I have in the freezer. I''ve even used it in a casserole by layering corn tortillas, cream of chicken soup with 1/2 cup sourcream stirred in, the soup with meat added, then topped with cheese or Queso. We don't like food that is really spicy, so this soup has a mild kick to it. Diced tomatos with Chipotle peppers are available in brands such as Red Gold or Best Choice. This is my version of Rachael Ray's Black Bean Stoup."

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Ready In:: 30mins
Ingredients:: 16
Serves:: 8

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
Optional
crushed tortilla chips
sour cream
2 -3 scallions, chopped
cheddar cheese or Mexican blend cheese

directions

In dutch oven saute, celery and onions in olive oil. Cook 3 to 4 minutes, then add red peppers and continue to cook. Add Garlic and saute until lightly golden brown. Stir in green chilies. Drain 3 cans of beans and add them. With remaining undrained can, pour contents into small bowl and mash beans with a fork; add to the pot. Add cumin, bay leaf, salt and pepper. Add stock and tomatoes and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.
Serving Suggestion: Place crushed tortilla chips in bowls pour soup over. Top with desired condiments such as: sour cream, scallions and cheese.