Tuesday Soup

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Nan Everhart Milligan

subheading: For the soup:

2 teaspoons olive oil

1 ¼ pounds lean ground beef

1 medium yellow onion, chopped

1 jalapeño, optional, seeded, finely chopped

2 cloves garlic, minced

2 (14.5-ounce) cans diced tomatoes with green chilies

1 (14-ounce) can low-sodium beef broth

1 (8-ounce) can tomato sauce

1 tablespoon chili powder

1 teaspoon ground cumin

¾ teaspoon ground paprika

¼ teaspoon dried oregano

1 ½ tablespoons dry ranch dressing mix

salt, to taste

ground black pepper, to taste

1 ½ cups frozen corn

1 (14.5-ounce) can black beans, drained and rinsed

1 (14.5-ounce) can pinto beans, drained and rinsed

½ cup water, optional

subheading: Optional toppings:

Mexican cheese blend, to taste, shredded

green onions, to taste, chopped

red onions, to taste, chopped

avocado, to taste, sliced

corn tortilla chips, to taste

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