Eat More Awesome

Santa Fe Soup {Recipe}

For the record, I’m not turning A Fool of Myself into a food blog even though I’ve been sharing a lot of my recipes as of late. The reason for recipes on the blog are twofold: 1) People ask for recipes when you cook for them. At least people ask for my recipes, which must mean that my recipes are good. With the recipes on the blog, I can just send my friends to my blog. 2) I don’t always know what’s for dinner when I walk into the grocery store, so it’s a lifesaver to know that my recipes are here, and I can look them up on my phone from the cheese freezer.

Today’s recipe is my go-to recipe for having friends over for dinner. It can simmer in the crock pot all day while I work, the kitchen is cleaned up when company arrives, and it makes the best leftovers ever. Enjoy!

Ingredients

  • 2 lb. ground beef, turkey, venison, pork or unmeat of your choice*
  • 2 white onions, chopped
  • 1 – 10 oz. can Rotel tomatoes
  • 1 – 16 oz. can diced tomatoes
  • 1 – 16 oz. can pinto beans, drained and rinsed
  • 1 – 16 oz. can black beans, drained and rinsed
  • 2 – 11 oz. cans white shoepeg corn
  • 2 packages taco seasoning
  • 2 packages Hidden Valley Ranch dress, original, dry
  • 3 C. water
  • 1-2 bags Frito’s corn chips
  • 1-2 packages shredded cheese, Mexican or taco blends
  • sour cream
Instructions
  1. In a large skillet, brown and drain meat and half the chopped onion. If you’ll be simmering in crock pot, transfer to that now.
  2. Add tomatoes, beans, corn, seasonings, and water.
  3. Simmer at least one hour.
  4. Serve over Frito’s and garnish with remaining onion, cheese, and sour cream.
Notes
  • I have added this recipe to DailyBurn.com, so I can have the nutrition information. Look for Sarah’s Santa Fe Soup. For one cup of soup — sans Frito’s and toppings — it’s approximately 156 calories.
  • Makes 5 1/2 quarts or 22 cups, which serves 6-8 people, depending on appetites.
* For the record, I have only made this recipe with beef or venison. But I think it would taste fine with turkey or pork. You can take your chances with unmeats.
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