Re: Santa Fe Soup

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This looks quite thick and substantial. Is it more chili like
than "soupy"? The only liquid seems to be in the two cans of
tomatoes. Have you made it? Would it stretch to 13 people?
Just asking as I'm on deck for soup at school next week.
Thanks!

On 10/13/10, Tom/Kentucky wrote:
> This recipe was just shared with me by a good friend.
>
> Santa Fe Soup
>
> 2 lbs. ground chuck, browned and drained
> 1 can pinto beans, drained and rinsed
> 1 can kidney beans, drained and rinsed
> 1 can black beans, drained and rinsed
> 1 or 2 cans shoepeg corn, undrained
> 1 can diced tomatoes w/ green chilies
> 1 can diced tomatoes w/ jalapenos
> 1 envelope ranch dressing powder
>
> Dump all ingredients in a large pot and heat through. Serve
> with shredded cheese, crunched tortilla chips, and sour
> cream.
 

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