I absolutely LOVE LOVE LOVE Fall!! The leaves changing, the cool temp's, football, fire in the fireplace...ah, pure bliss!! It's even better with a yummy, yet EASY soup for supper with the family!
Here is the Sante Fe Soup recipe I made for our family last night that many of you have wanted the recipe for.... however, I can not take the credit... this recipe as well as the famous Pumpkin Crunch cake recipe (found here) are from The Holiday Gathering cookbook done by my great friend Denise Lopez!
SO here goes...
Sante Fe Soup -
2.5 lb. ground chuck
1 can kidney beans, drained
1 med. onion
2 cans corn
1 can Rotel
2 cups water
1 can diced tomatoes
2 pkgs taco seasoning mix
1 can black beans
2 pkgs Hidden Valley Ranch mix
1 can pinto beans, drained
*Brown meat with onions.
*Combine all ingredients in a large stock pot.
*Simmer for 2 hrs or use crock pot on low.
*Serve with tortilla chips and grated cheddar cheese.
*Freezes well. When I reheat, I usually add a cup of water.
Denise also made this soup for a fall wedding shower for a couple and served this soup in "pie pumpkin" sized pumpkins (hollowed out of course) and garnished the plates with tortilla chips! SO CUTE!!!
So there ya go! Enjoy!
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