Santa Fe Soup
From sparow64 16 years ago
Ingredients
- Soup: shopping list
- 2 lbs 93% lean ground beef shopping list
- 2 large white onions, chopped shopping list
- 2 pkgs dry ranch dressing shopping list
- 2 pkgs taco seasoning shopping list
- 1 small can green chiles, drained shopping list
- 1 - 16 oz can kidney beans (i use chili beans) shopping list
- 1 - 16 oz can pinto beans shopping list
- 1 - 16 oz can black beans shopping list
- 1 - 16 oz can diced tomatoes shopping list
- 1 - 16 oz can Rotel tomatoes (I usually have a 10 oz can of rotel, and a 28 oz can of diced...that works fine) shopping list
- 2 - 16 oz cans white shoepeg corn (I prefer 1 can) shopping list
- 2 c. water (I use 1 c chicken stock and 1 c beef stock when I have them) shopping list
- Garnishes: shopping list
- sour cream, green onions, black olives, Shredded cheese, tortilla chips or corn chips shopping list
How to make it
- Brown Ground Beef & Onions
- Add dry mixes
- When all pink color disappears, add all cans and water (do not drain beans and tomatoes, this makes the soup)
- Simmer at least 2 hours
- Serve with garnishes
The Rating
Reviewed by 7 people-
This sounds like a wondeful fall soup....Thanks..Im going to give it a shot this week.
paprikamama
in Lake Mary loved it
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This is a wonderful soup. Hits the spot on a cool day or just about any time :)
modmom50
in Lawrence loved it
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Had this recipe but misplaced it-so glad that you submitted it as it's really good.
beckabr
in Cleveland loved it
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