SOUTH OF THE BORDER CHILI

Ya'll I can't even with this weather in the South!  I'm not complaining, really. I have family in the North East who are getting slammed with blizzards but, 18 degrees in Atlanta is ca-razy!  Wishing all of you warmth and shelter.

Speaking of warmth on a cold, frigid day, let's talk about this hearty, hot South of the Border Chili.  (Some may call it Taco Soup).  Put on your favorite pajamas, grab your warmest blanket, find a good movie or book and settle in with a bowl of this amazing bowl of warm you to the bone. 

It's "soup"er easy (see what I did there).  You can simmer it in the crock pot on low so your house smells amazing all day, or cook it on the stove top for a quick soup.  (Well not ON the stove top but in a pot on top of the stove.  If there's one thing I've learned about recipes, they are taken very literally) :-)

Ingredients:

1 ~ pound ground beef (or ground turkey)

1 ~ 14 ounce can chicken broth 

1~ 15 ounce can Light Red Kidney Beans

1~ 15 ounce can Black Beans

1~ 15 ounce can whole kernel corn

1~ 29 ounce can Tomato sauce

1~ package dry Taco seasoning

1/2~ package dry Ranch dressing mix 

1 ~ small onion diced

I do not receive $ for product endorsement- use your favorite brands. 

In a large pot, Brown ground meat and chopped onion and drain (don't rinse), return to pot.

Add all ingredients, stir to mix and simmer on low for about 30 minutes (or low in crock pot for about 4 hours).  That's it.  Easy.  

Serve in your favorite soup bowls and top with Mexican Cheese and maybe a side of quesadilla.