Santa Fe Soup
Ingredients
- 1½ lb plant-based ground beef
- 2 (14.5-oz) cans petite diced tomatoes
- 1 (32-oz) carton gluten-free chicken broth
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15.5-oz) can kidney beans, drained and rinsed
- 1 (15-oz) can whole kernel corn, drained
- 1 (1-oz) envelope gluten-free taco seasoning mix
- 1 (1-oz) envelope gluten-free Ranch dressing mix
- 1 (8-oz) carton sour cream
Instructions
- Cook plant-based beef in a large Dutch oven over medium-high heat until browned and crumbly; drain and return to pot. Add all remaining ingredients except sour cream. Bring to a boil; reduce heat, and simmer 20 minutes.
- Divide soup among 6 bowls. Top with sour cream.
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