Texican Ranch Soup Recipes

Steps:

• Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
• Add crushed tomatoes, pinto beans, water, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.

Steps:

• 1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large Crock Pot or a stockpot. Your Choice. I always use a Crock Pot.
• 2. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a Crock Pot on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions.

Steps:

• 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.

Steps:

• Preheat oven to 325° for at least 20 minutes.
• Melt butter in a medium skillet over medium high heat.
• Add chopped onion and bell peppers; sauté 8 minutes or until tender. Stir in chopped cooked chicken and next 5 ingredients: cook stirring occasionally, 2 minutes.
• Place half of crushed tortilla chips in bottom of pan.
• Layer with half each of chicken mixture and shredded Cheddar cheese.
• Repeat layers, ending with cheese.
• Bake uncovered at 325° for 45 minutes or until mixture is throughly heated.
• Garnish if desired.

Steps:

• In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.