Tuesday, December 13, 2011

Santa Fe Soup

Just had a friend ask me for this recipe so I figured I would share! It makes a full crockpot of soup (I usually make it there rather than the stovetop) and can feed a crowd. Or, it freezes really well and is nice to have on hand for a quick meal down the road. So make the full batch and save some for later. It is low fat and  you can add as much or little garnish as you like. I don't typically use this much pre-packed/canned foods but it is nice that you can buy the ingredients ahead of time or just keep them on hand in your pantry. If you rinse the beans it will reduce quite a bit of the sodium and you can look for reduced-sodium tomatoes if you like. 

From: The Good to Give Cookbook

1 lb. ground beef or turkey
2 cans shoepeg corn (or sweet corn)
1 can pinto beans
1 can black beans
1 can kidney beans
1 can milder rotel tomatoes (tomatoes with green chiles)
1 can diced toatoes
2 pkg. dry ranch dressing
2 pkg. taco seasoning
2 cups water
tortilla chips
shredded cheddar cheese
low-fat sour cream

Brown meat and drain fat. Put all ingredients in a large pot, bring to a boil and then simmer on low for at least an hour and a half. You can also put in the crockpot in the morning and simmer on low all day if you prefer. Serve with broken up tortilla chips, cheese and sour cream.
*This soup freezes really well! It makes a lot so I usually freeze half in a gallon ziploc bag. I put the ziploc bag into an 8x8 pan and pop it in the freezer. When it is mostly frozen (or fully frozen) I run a little water on the bottom of the pan to warm it and pop out the soup. Then it is frozen in a little square and stacks nicely in the freezer. Then, when I want to re-heat, I put the bag in a large bowl of lukewarm water and let it defrost until it slides out of the bag. Then re-heat the soup in a pan on the stove.

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