Santa Fe Soup Recipe
Brown 1 lb. of ground beef
Sautee one onion
In a large pot on medium-high heat:
1 can of fiesta corn
1 can of “Rotel” (diced tomatoes with chilies)
1 can of Mexican stewed tomatoes
1 can of “Ranch Style” Black beans
1 box of Mexican Velveeta cheese
DO NOT DRAIN the cans – put all contents into the pot.
Heat for 30 minutes
Serve over tortilla chips
Garnish with shredded cheese and sour cream
My variations:
There’s Mild or Hot Velveeta Mexican cheese… I like hot
I put in about 2 pounds of meat to make the soup hardier.
Can also substitute cooked chicken
Using a crock pot keeps the soup nice and warm (without having to
reheat nor burn) during a party
Serve with a tossed salad and really good bread