santa fe soup
(1 rating)
I received this recipe from my daughter. This soup is so easy and flavorful. It improves the longer it sits and the flavors combine. It freezes really well, too. It is great with Mexican Cornbread, crackers, or Tostito chips and with whatever toppings you like. You can substiture or add kidney beans, if you desire.
(1 rating)
Ingredients For santa fe soup
-
2 lbground beef (or ground turkey)
-
1 mdonion, chopped
-
1 canRotel tomatoes, do not drain
-
1 candiced tomatoes, do not drain
-
1 canblack beans, drain and rinse well in colander
-
1 canpinto beans, drain well
-
2 canShoepeg corn, drain (you can substitute a can of cream style corn)
-
2-3 cchicken or beef broth
-
1 pkgtaco seasoning mix
-
1 pkgdry Ranch Dressing mix
-
minced garlic, about a teaspoon, or to taste
-
Shredded cheese, sour cream, sliced chilies, or whatever toppings you prefer
How To Make santa fe soup
-
1Saute meat, onion, and garlic, until meat is no longer pink and onion and garlic are translucent; drain well. Place in large stock pot. Add all other ingredients. Simmer 2 hours on stove top or in crockpot for several hours on low. Add more chicken broth, beef broth or water if needed. When ready to serve, top with shredded cheese, sour cream or favorite toppings. Serve with Tostito chips, crackers or Mexican cornbread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT