Santa Fe Soup

Don’t let the title trick you into thinking this is a watery, runny concoction that you gotta have crackers to thicken.

This is more like a chili, but even more like a dip for chips. It is mildly spicy with lots of bulk. I enjoy mine with Fritos, sour cream, or grated cheddar; or all three together.

2 lbs ground beef; OK to add another half pound…yeah, can use ground turkey

1 large onion chopped

2 pack dry Ranch dressing mix or 6 T

2 packs dry taco seasoning mix (I use McCormick)

1 can black beans, undrained

1 can kidney beans, undrained

1 can pinto beans, undrained

1-2 cans Rotel diced tomatoes with green chiles

1 15 oz can diced tomatoes

2 cans corn drained and rinsed well

Begin cooking your chopped onion until translucent, then add beef and brown.

Mix together and heat through for  30-60 minutes.

I only use one can of the Rotel; if I use two, I’ll be eating it by myself as it will be too spicy for the wife.

You can even put it on flour tortillas and eat as a taco.

I often spoon a quart sized freezer ziploc full and freeze it for another time.

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1 Response to Santa Fe Soup

  1. Pingback: Enchiladas | Recipes From X's Kitchen

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