This soup is so easy–a can of this and a can of that. Mary Ellen likes to make this soup ahead of time when she’s going on vacation. She stores it in Ziploc bags in the ice chest and reheats on the stove when she arrives. It can be made with or without meat.Adapted from Jane, Elizabeth’s mother-in-law
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1 large onion
3 cans chili beans undrained. (The can says chili beans or chili hot beans.)
1 can whole corn undrained
1 15oz tomato sauce
1 can mild rotel
1 envelope taco seasoning
1 envelope ranch dressing mix
1 1/4 cup water
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Saute onion until slightly browned. Add everything and bring to a boil. Cook for 15 minutes.
Serve with sour cream, cheese, and corn chips.
*For those who wish, 1 lb ground chuck can be cooked with the onions and drained.
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