SANTA FE SOUP|
2 pounds ground chuck
1 large onion, chopped
2 (1-ounce packages) ranch dressing mix
2 (1.5-ounce packages) taco seasoning mix
2 (11-ounce cans) white shoe peg corn, drained
2 cups water
1 (16-ounce) can pinto beans
1 (14.5-ounce) can diced tomatoes
1 (16-ounce) can black beans
1 (16-ounce) can kidney beans
1 (10-ounce) can diced tomatoes with chilies
In a Dutch oven, cook ground chuck and onion until meat is browned and onion is tender; drain. Add remaining ingredients (DO NOT drain liquid from canned ingredients), stirring well. Bring to boil, reduce heat; cover and simmer 2 hours. Yield: 3 quarts.
Note : Delle tops individual servings with grated cheese, sour cream, and/or chopped green onions. She says this soup is super with tortilla chips, cornbread or Fire Crackers (preceding recipe).