• Gather the ingredients so that 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 the sweet onion and green bell pepper.
• Peel and mince a large clove of garlic (enough to make 1 tablespoon.)

Make the Soup

• In a large stockpot or Dutch oven, brown the ground burger over medium heat. Once browned, add the diced onion, green bell pepper, and minced garlic. Cook until the vegetables are tender.
• Add in the ranch dressing mix, chili powder, and ground cumin. Stir to combine and continue to cook for 1-2 minutes.
• Next, add the undrained kidney beans, black beans, corn, diced tomatoes, crushed tomatoes, and 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 the chicken broth and season with kosher salt and 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 grated cheddar cheese, sour cream, and your favorite corn tortilla chips.
• This recipe will serve 4-6 people.