Texican Ranch Soup

• 2 tablespoons extra virgin olive oil
• 1 large dried bay leaf
• 7 ounces green chilies, chopped
• 4 garlic cloves, chopped
• 3 stalks celery & leaves, chopped
• 1 large onion, chopped
• 1 red bell pepper, seeded and chopped
• 4 (15 ounce) cans ranch style beans
• 2 tablespoons ground cumin
• salt and pepper
• 2 cups chicken stock or 2 cups vegetable stock
• 1 (15 ounce) can diced tomatoes with chipotle peppers
• crushed tortilla chips
• sour cream
• 2 -3 scallions, chopped
• cheddar cheese or Mexican blend cheese

1. In dutch oven saute, celery and onions in olive oil.
2. Cook 3 to 4 minutes, then add red peppers and continue to cook.
3. Add Garlic and saute until lightly golden brown.
4. Stir in green chilies.
5. Drain 3 cans of beans and add them.
6. With remaining undrained can, pour contents into small bowl and mash beans with a fork; add to the pot.
7. Add cumin, bay leaf, salt and pepper.
8. Add stock and tomatoes and bring to a bubble.
9. Reduce heat and simmer 15 minutes over low heat.
10. Serving Suggestion: Place crushed tortilla chips in bowls pour soup over.
11. Top with desired condiments such as: sour cream, scallions and cheese.

extra virgin olive oil, bay leaf, green chilies, garlic, stalks celery, onion, red bell pepper, ranch style beans, ground cumin, salt, chicken, tomatoes, tortilla chips, sour cream, scallions, cheddar cheese

Taken from www.food.com/recipe/texican-ranch-soup-350517 (may not work)