Hearty Lime And Enchilada Soup

Hearty LIme and Enchilada Soup.

 
This recipe makes a huge pot of soup. It freezes great, and I feel it is a perfect lunch, that is why I make a batch this big.
1 7 oz can of diced chiles
1 large can of green enchilada sauce
2 15 oz cans of tomatoes
4 Cans beans, I used kidney, garbanzo, black, and pinto
2 Cans corn
1 Cup Carrots
1 Cup celery
3 Cups Kale
1 Cup broccoli
1 Onion
2 large limes or 3 little ones
1 T. Onion Powder
1 T. Garlic Powder
1 T. Chili Powder
1 T. Cumin
4 T Ranch Powder
1 1/2 tsp. Salt
1 1/2 tsp pepper
1 T. Basil
1 Pound ground beef, turkey, or deer.
Chop up all your veggie pretty small. I use my food processer. Sautee everything with the browning meat except the kale. Once veggies are tender crisp, add all your cans and their liquids to the pot. Next add your spices, and allow to simmer for 20 mins. During the last 5 minutes add the kale.
Serve with sour cream, green onion, cilantro, and tortilla chips.