Wednesday, December 29, 2010

Santa Fe Soup

I don’t know where you all are, but where I am {in South Alabama} it has been quite chilly here compared to our usual 60ish degree days in December. Just the other day I was wearing SHORTS in DECEMBER! Alabama weather is nuts!

Since it has been so cold I have turned to the always reliable soup. Santa Fe Soup. Yummy soup. Soup that you feel go all the way down. All the way into your bones. A lovely feeling it is.

You definitely need finish this post, go gather the ingredients, and make this for supper tonight. You will not regret it. Here it goes!

Santa Fe Soup



  • 2 lbs. ground turkey
  • 1 onion chopped
  • 2 packages ranch dressing mix
  • 2 packages taco seasoning mix
  • 1 (16 oz) can black beans
  • 1 (16 oz) can kidney beans
  • 1 (16 oz) can pinto beans
  • 1 (16 oz) can rotel tomatoes {undrained}
  • 1 (16 oz) can diced tomatoes {undrained}
  • 2 (16 oz) cans white corn
  • 2 cups water


  1. Cook meat and onion together until meat is browned in skillet.
  2. Get a big pot out for the soup and transfer the meat mixture into the pot.
  3. Stir ranch and taco mix into meat.
  4. Add remaining ingredients.
  5. Simmer for 2 hours.

Afterwards, you can garnish the soup with:

  • Sour cream
  • Shredded sharp cheddar cheese
  • sliced green onions

Serve with tortilla chips.

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