A friend of mine gave me this recipe some years ago, and until now, I would rarely give it out, because it really wasn't MY recipe. However, I have made enough changes to it since then, and it has grown in popularity so much that I am posting it here today in honor of his birthday which is this week! Somehow I don't think he'd mind. Plus, I entered my version in a local soup and chili cook off a couple years ago and took a ribbon, so here we go!
I decided to make this last night to bring in to my coworkers today (who are now anxiously stalking near my office with their tongues hanging out) because when I was making my weekly grocery list, I noticed that I had 6, count 'em, SIX cans of Ro-tel in my pantry. Considering I only have two recipes that call for Ro-tel in my entire repertoire, I can only assume that I either found them on sale at some point, or had Taco Soup on the brain a lot this winter when grocery shopping.
Everyone I know loves this soup, and with Old Man Winter refusing to loose his grip on us, even this far into April, I thought this might be a good way to shake off the chill today. It is an insanely easy recipe to make and also alteration-friendly if you are the kind of person who can't handle spice, or if you can't find the Chorizo in your local store. Shockingly, even in my small po-dunk town, I can get it (well, the Johnsonville variety, anyway, but even I have to admit theirs has a decent flavor!).
1 package johnsonville Chorizo links, removed from casings (or 1 pound bulk chorizo) or 1 pound ground beef if you can't find chorizo
1-2 cans corn (I like the Green Giant white shoepeg corn, so I use 2 cans since they are shorties)
1 can red beans
1 can black beans
2 cans Ro-tel (whatever flavor you prefer, I use Orignal)
1 package Ranch Dressing mix
1 package Taco Seasoning (if you are using ground beef instead of chorizo, use 2 pkgs, unless you prefer your soup milder)
Brown the ground chorizo in a soup pot and drain off any fat that it renders.
Add taco seasoning and ranch dressing mix and stir to combine.
Add all cans of veggies and beans, and 2-3 cans of water until the soup is the consistency you desire.
Simmer for at least an hour, then serve! This is great with corn chips, shredded cheese and sour cream.