I just sampled the latest batch of Santa Fe soup, and am now full and happy and feeling like I need to go on a walk. Here is the recipe for the soup:
2 lbs ground chuck
1 onion
15 oz can black beans
15 oz can white corn
15 oz can pinto beans
15 oz can Rotel
15 oz can diced tomatoes
2 packs powdered ranch dressing
2 packs powdered taco seasoning
2 cups water
Brown the meat and onion, and drain. Mix in with the rest of the ingredients, and bring to a boil. Simmer for two hours, and then serve with cheese and sour cream.
You can make this as mild or hot as you like it. We usually make a relatively mild batch, and offer hot sauce like Tabasco as a condiment. We also usually use the crock pot rather than the soup pot, but then we're fond of our crock pot.
