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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

SANTA FE SOUP/CHILI Recipe

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This recipe for SANTA FE SOUP/CHILI is from The Braun Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Ground Chuck
1 Large Onion (chopped)
2 - 1 oz Envelopes Ranch Dressing Mix
2 - 1.25 oz Envelopes Taco Seasoning Mix
2 - 15 oz Cans Baby Corns (drained)
2 Cups Water
1 - 16 oz Can Black Beans (undrained)
1 - 16 oz Can Pinto Beans (undrained)
1 - 16 oz Can Kidney Beans (undrained)
1 14.5 oz Can Diced Tomatoes (undrained)
1 - 10 oz Can Ro-Tell Tomatoes )(diced tom w/green chili's)(undrained)

**SERVE WITH**
Grated Cheese
Onions (chopped)
Sour Cream
Taco Chips
Directions:
Directions:
Brown ground chuck with onions & drain. Add all ingredients. Bring to boil & simmer for 2 hours.
Serve with grated cheese, chopped onions, sour cream & taco chips on the side.

***SEE "PERSONAL NOTE" FOR PERSONAL ADJUSTMENT TO RECIPE
Personal Notes:
Personal Notes:
I add 2 - 14.5 oz cans of Stewed Tomatoes OR 2 - more 14.5 oz cans of Diced Tomatoes to make it less spicy & salty.

 

 

 

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