Saturday, November 1, 2008

Santa Fe Soup

1 can pinto beans
1 can black beans
1 can kidney beans in tomato sauce
1 can white corn
1 can petite diced tomatoes
1 can tomato and chilis - mild, medium, or hot
1 package taco seasoning
1 package ranch dressing mix, dry
1 pound ground beef, lean (or Shredded Chicken Breast or ground turkey can be used in place)


Brown ground beef and drain fat. Drain black beans and rinse with cold water to remove black sauce. Combine all ingredients in Crock-Pot slow cooker and stir. Cook on Low setting for 6-7 hours, or on High for 2-3 hours.

Garnish with sour cream and shredded cheese. For extra fun, eat with scoops tortilla chips in the place of a spoon. Enjoy!

NOTE: If using this recipe for OAMC, I cook up the meat (beef, chicken or ground turkey) and freeze it in individual quart sized bags. When I make the soup I just dump it in along with all the canned goods. EASY! EASY! EASY!