SOUTHWESTERN SOUP

This is my go-to soup when fall rolls around and I start feeling chilled.  I also make it when I want to take soup and bread to friends who are dealing with stressful situations.  It is incredibly fast to make and completely satisfying.  Brown the ground beef or ground turkey, then open cans and dump it all into the pot.  Vegetarian friends can substitute TVP, or just leave out the ground meat. You can spend time chopping some fresh onions if you’d like, or just throw in some onion powder.  Make it as spicy or mild as you like, but do not leave out the surprise seasoning: an envelope of dry Ranch Dressing Mix. 

I brought this to work for a potluck lunch and was asked for the recipe.  When I gave it to my friend, she read it, looked up at me, raised an eyebrow and said, “Canned frozen corn?!”  Hey, Barb, remember that?! 

Obviously, I didn’t make it clear.  I pour corn from a bag of frozen roasted corn into one of the emptied cans instead of dirtying a measuring cup.  Fill the cans with water from the tap, and then the cans are rinsed and ready for recycling. 

In addition to the Ranch Dressing Mix, another important ingredient is the grilled or roasted corn.  I drive for half an hour to get mine from Trader Joe’s and buy multiple packages because I have yet to find another frozen version that is roasted.  The charred corn really makes a difference and brings out the sweet, smoky flavor of the soup.  I searched online to see if any grocery stores closer to me have roasted or grilled corn.  Although they don’t carry frozen versions, there is a canned roasted corn that is available.  I haven’t tried it yet but might do that soon.

Corn bread, tortilla chips, or crusty artisan breads are great alongside Southwestern Soup.  You can also serve sour cream and other traditional “taco” toppings to pile on top, but it is not necessary.  Freeze the soup in individual containers and then thaw and reheat in the microwave.

SOUTHWESTERN SOUP

• 1 Pound Ground Beef, Turkey, or Chicken
• 1 teaspoon Avocado or Canola Oil
• 1/2 Small onion, chopped or 1 Teaspoon Onion Powder
• 2 14.5 Oz Cans Tomato Chunks
• 1 “Can” of Frozen Corn
• 1 Can Black Beans, drained and rinsed
• 2 Cans Water
• 1 Teaspoon Cumin
• 1 Tablespoon Chili Powder
• 1 Package Ranch Salad Dressing and Seasoning Mix
• optional toppings for serving: sour cream, shredded cheddar, chopped fresh jalapeno peppers, tortilla chips to crush on top, or serve alongside

Brown the meat, adding oil if needed, and drain. Add canned tomatoes; fill each can with water and add to pot. Stir in black beans, fill can up with frozen corn and add to pot. Stir in seasonings and ranch dressing mix. Simmer 25 minutes.  Or place cooked meat and rest of ingredients in crockpot and cook on low 6-8 hours. Serve with toppings to add as desired.