Texican Ranch Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 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.
• 2 serving suggestion: place crushed tortilla chips in bowls pour soup over. top with desired condiments such as: sour cream, scallions and cheese.