Santa Fe Soup Recipes

SANTA FE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

SANTA FE SOUP

Steps:

• brown beef with chopped onion and drain.
• mix all ingredients (do not drain cans) together.
• bring to a boil.
• cover and simmer 30 minutes minimum.
• top servings with sour cream and shredded cheddar if desired.
• serve with tostida scoops.
• This recipe can be cut in half by using one can of everything, one each of seasoning pkgs and half a can of rotel.

SANTA FE SOUP

Steps:

• In a large pot, saute meat and onion together until meat it cooked through.
• Stir in seasonings.
• Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
• Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.

SANTA FE SOUP

Steps:

• Brown ground beef and drain off fat.
• In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..

SANTA FE SOUP RECIPE

Steps:

• In a large pot, brown meat and drain.
• Add tomatoes, pinto beans, black beans, corn, ranch dressing mix, and taco seasoning.
• Simmer on low heat for 20-30 minutes or until heated through.

CHICKEN SANTA FE SOUP - QUICK AND EASY

Steps:

• Cut chicken breasts into 1" pieces.
• In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender.
• Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes.
• Directions for freezing and thawing:.
• Cool soup in refrigerator or ice water bath.
• Pour soup into rigid containers; seal, label, and freeze.
• To thaw and reheat, thaw soup overnight in refrigerator, then reheat in heavy saucepan until bubbly.
• To reheat from frozen, place frozen soup in top of double boiler; heat over simmering water, stirring occasionally, until soup is hot.
• Transfer to saucepan and heat until bubbly.

SANTA FE CHICKEN SOUP

Steps:

• Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
• Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
• Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
• Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
• Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.