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Santa Fe Soup
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Description
When my husband and I first started dating, he told stories of this great soup his mom made. When I asked him to describe it, he said “it’s kind of like chili, but not really.” Uhhhh, whatever that means. This is a tremendous soup that our whole family enjoys. It’s super easy and is served perfectly with shredded cheddar or monterey jack cheese and dollop of sour cream. YUM!
Ingredients
- 2 pounds Lean Ground Beef
- 1 whole Large Onion, Chopped
- 2 packages Dry Ranch Dressing Mix
- 2 packages Dry Taco Seasoning
- 1 can Red Kidney Beans
- 1 can Black Beans
- 1 can Pinto Beans
- 1 can Rotel (Original)
- 1 can Tomatoes, Diced
- 2 cans White Corn
- 2 cups Water
Preparation
Cook meat and onion until meat is browned. Drain off grease.
Put in soup kettle and add seasoning mixes.
Add remaining ingredients (including juices). Stir well.
Simmer for two hours. If your mixture is too thick, you can add more water to desired taste & consistency.
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3 Comments
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dvm2b2005 on 1.3.2010
My family makes this awesome soup as well! We use hominy rather than corn, and don’t usually drain the beans. For added liquid, we use spicy V8. We also use small lima beans, and 2 cans rotels. This is easily a family favorite!
saranic11 on 9.30.2009
I love love love this soup!! I make a big batch ever fall and freeze it. So wonderful, warm and delicious. I love it with tortilla chips or fritos with some shredded cheese on top…YUM! Also, I don’t like all the different beans, so I just added more black beans and left out the others. I also always add a little extra water…goes a little farther and still tastes great!
molly marie on 9.23.2009
My husband is still raving about this soup as he eats it for leftovers today! I have been looking for a chili with a good kick, but not so much spicy that you can’t taste the flavors. This soup does the trick for our house! Thanks for sharing. Do you have a suggestion on converting it to a slow cooker recipe?