Monday, October 13, 2014

Santa Fe Soup

This recipe comes curtesy of a dear friend of my mama's. Mom emailed me the recipe years ago, along with a story about how she took a double* of this recipe to a tailgate at the Army-Navy game and it was gobbled up in record time! Of course, the Army-Navy game was being played in Pennsylvania in December, and has a tradition of being bitterly cold, so it's no wonder the tailgaters wanted something warm and hearty. Included in Mom's story was the tale of how she wrapped her empty soup pot (a Calphalon one, no less) in a plastic bag so it wouldn't roll in the car and make a mess on the way home. My little brother, trying to be helpful, dumped the trash before they left the stadium. Well, you can guess what happened. Mom didn't discover her missing pot until they were back home in Virginia and it was far too late! Anyway, make this soup for a tailgate or gamewatch...or, if you're like me, you'll make it when it's 3 degrees outside with a windchill of -8!

2 pounds ground beef
1 large onion, diced
3-4 cloves garlic, minced
1 can whole kernel corn, undrained 
1 can black beans, undrained 
1 can pinto beans, undrained 
1 can kidney beans, undrained 
1 can diced tomatoes with green chili peppers, undrained 
1 can zucchini in tomato sauce, undrained 
2 packages ranch dressing mix (1 spicy and 1 regular) 
2 packages taco seasoning mix 
2 cups water 
1/2 cup fresh cilantro, chopped 
diced avocado 
shredded cheddar cheese 
sour cream 
crunchy tortilla strips

Brown the meat. Drain well, unless using lean meat. Add onions and garlic. Continue to cook until onion is soft and translucent and garlic is fragrant.  Add canned goods, seasonings, and water. Mix well and simmer until time to serve.

Just before serving, stir in cilantro (save some for garnish, if you'd like).

Top with avocado, cheddar cheese, sour cream, and tortilla chips.

This recipe serves a crowd, particularly if you double it*!!  Feel free to let 'er go all day long in a Crock Pot set to medium.

***To double this recipe, simply add an extra can of corn, diced tomatoes, and zucchini!!***


  1. Hi Kate,
    We will just love your Sana Fe Soup, these are some of our favorite flavors. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. This looks really good to cook now with it being so cold.

  3. Congratulations Kate!
    Your Santa Fe Soup is the First Prize Winner of the 2016 Texas Star Chili Cook Off! Be sure and send me an email with your email address and I will get your prize on the way! Thanks so much for sharing your prize winning chili with us!
    Miz Helen

    1. Thanks Miz Helen! I'm so excited! I sent you an email with my address!