Santa Fe Soup

I have come across a Pampered Chef Consultant that does "Investment Classes" instead of the traditional Pampered Chef shows. She teaches a series of 5 classes on different subjects. They are basically giving you tips and hints how to cook from scratch more economically and efficiently. In November I hosted a Baking Show where she showed us how to bake ahead and have plenty of things in the freezer for the Holidays and the rest of the year as well. Recently my sister hosted a show on Soups and Stews. It was very helpful and we got some great recipes. One of the recipes that she gave us and my sister made it for the show was this Santa Fe Soup. It was very yummy! This makes a lot of soup and the idea of her recipes is that they are all freezable and you can make a large batch and then freeze some for more meals. As I try some of the others I will post them.

Santa Fe Soup

1 lb. ground chuck, cooked and drained
1 medium onion, chopped
2 cloves garlic, crushed
2 cans whole kernel corn, drained
2 cans Pinto beans, rinsed and drained
2 cans Kidney beans, rinsed and drained
2 cans Mexican stewed tomatoes, chopped
1 can Rotel tomatoes, chopped
2 packets taco seasoning
1 packet dry ranch dressing (optional)
1 can green chiles

Cook ground beef. Drain, add onions and garlic. Saute for a few minutes. Add the rest of the ingredients. (If you do not want chunks of tomatoes you can puree them in a blender) Simmer for 30 minutes.

Serve with shredded cheese, sour cream and tortilla or frito chips on the side.

If you do not like beans in the recipe you can substitute with ones of your choice.