• Gather the ingredients so you have everything close at hand on the counter or table. For this recipe, you'll need a large stockpot or Dutch oven.

Prepare the Ingredients

• Using a cutting board and a Chef's knife, dice 1 cup sweet onion and 1/2 cup green bell pepper.
• Peel and mince 1 tablespoon minced garlic.

Make the Soup

• In a large stockpot or Dutch oven, brown 1 1/2 pounds lean ground beef over medium heat. Once browned, add the diced onion, green bell pepper, and minced garlic. Cook until the vegetables are tender, 6-8 minutes.
• Add in 2 tablespoons Ranch Dressing Mix, 1 tablespoon chili powder, and 2 teaspoons ground cumin. Stir to combine and continue to cook for 1-2 minutes.
• Next, add 15.5 oz kidney beans (undrained), 15.5 oz black beans (drained and rinsed), 15.5 oz corn, 14.5 oz diced tomatoes, 14.5 oz crushed tomatoes, and 4 oz diced green chiles. Mix to combine.
Feel free to substitute 28 oz of plum tomatoes that have been hand crushed in place of the diced and crushed tomatoes.
• Stir in 1 cup chicken broth or stock and season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
If you're using chicken bouillon for the broth, boil enough water to make 1 cup and mix in the bouillon cube until it dissolves.
• Bring the soup to a boil, and then reduce heat to low. Cover and simmer for 25-30 minutes to bring all the flavors together.
• Allow the soup to cool for 5 minutes before serving. Serve with 1.5 cups cheddar cheese, 1/2 cup sour cream, and your favorite corn tortilla chips.
• This recipe will serve 6-8 people.