Servings: 24

Ingredients

2 pounds of ground beef

2 cans kidney beans (drained)  – 16oz

1 can black beans (drained) -16oz

1 can stewed tomatoes – 16oz

2 cans tomato sauce- 16oz

Quarter onion

Quarter red bell pepper

Sweet corn – 1 1/2 cups

Chili powder

Cumin

Paprika

Onion powder

Cayenne pepper

Salt

Pepper

For additional heat: finely chopped Serrano peppers or choice of your own hot sauce. Serrano peppers are added at the beginning, hot sauce used throughout cooking to taste.

Instructions

1. First cook the ground beef with the chopped up onion in a pot with olive oil. Season the beef with all the seasoning to taste as it’s cooking.
2. Combine tomato sauce, stewed tomatoes, corn, beans and red bell pepper (I like to smash the stewed tomatoes so that they aren’t big chunks), set on medium high temp stirring occasionally until it all starts bubbling. Turn the temp to medium and continue slow cooking covered for about 1-2 hours. The longer it cooks the better it blends. Use all the seasoning throughout cooking to season to taste—that part is up to you! Cayenne pepper will also add heat the more you use it.

Ingredients

4-6 chicken breast, cooked and shredded

1 medium onion, chopped

1 medium bell pepper, chopped

2 cloves garlic, minced

1-2 tbsp olive oil

2 14 1/2 oz. cans Ro-tel or diced tomatoes (undrained)

32 oz. chicken broth

1 15 oz. can pinto beans, drained (optional)

2/3 Picante sauce

1 tbsp chili powder (or more)

1 tsp ground cumin

1 tsp salt

Cayenne pepper to taste

Toppings: grated cheese. sour cream, diced avocado, sliced green onions, tortilla strips.

Instructions

1. Cut chicken into 1″ pieces.
2. Cook chicken together with onion, pepper, & garlic in hot oil until lightly browned.
3. Add tomatoes, and next 6 ingredients.
4. Cover, reduce heat, and simmer for 20 minutes.
5. To serve: Put black beans and tortilla strips in bowl, (optional). Pour soup over beans and tortilla strips. Top with cheese, sour cream, diced avocados, and sliced green onions.