It is "thcker" like a chili, but the beans and corn will give
off a little liquid as they heat up. Do NOT drain the tomatoes.
I don't think it would feed 13 people, especially if that's all
they'll be eating. I would double it for 13 people. Make sure to
provide sour cream, tortilla chips, and shredded cheese with
which people can top their soup.
On 11/14/10, Sante Fe Soup questions?? Thanks! wrote:
> 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.
> 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
Posts on this thread, including this one