Taco CHOUP

I call this a CHOUP because it's a little thicker then a soup but not as thick as a chili. This can be made with beef or with chicken. It is relatively low in fat; especially the chicken version.

Ingredients
 2 poblano peppers or 1 small can diced green chilies
1 small onion, chopped
1 green bell pepper, chopped
1 lb of ground beef or 1lb diced chicken breast, uncooked
1 package spicy taco seasoning
1 package spicy ranch dip mix
1 14 oz can diced tomatoes
1 14 oz can black beans, drained
1 140z can pinto beans, drained
1 140z can corn, drained
1 carton beef stock or chicken stock
1 cup uncooked minute rice


If your using the poblanos, broil them in the oven or put on the grill and char them on all sides. Put the peppers in a bowl and cover with plastic wrap and set aside for about 5 minutes. This will allow them to steam so that the skin comes right off. After 5 minutes, peel peppers by taking a paper towel and wiping the skin off. Chop peppers. Saute onions, bell pepper and poblano (or canned chilies) for about 3 minutes. Add meat and sprinkle with half the package of taco seasoning. Allow meat to brown. Add tomatoes, all beans and corn. Add the rest of the taco seasoning and the ranch dip mix. Mix and add stock. If your using beef, then add beef stock vice  versa for the chicken. From here, you decide how thick or thin you would like your choup. Add water to thin out. Bring choup to a boil and then drop down heat to medium. Simmer for about 20 minutes. After 20 minutes add rice and simmer until rice is cooked. I like to put my BEST guacamole on top when serving.