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Recipe : Entry # 4741
Sue Robbins
Recipe Title
Santa Fe Soup
Recipe Theme
Coosa Valley EC
1 pound ground elk
1 onion, chopped
2 packages dry Ranch style dressing
2 packages taco seasoning mix
1 16-ounce can black beans, undrained
1 16-ounce can kidney beans, undrained
1 16-ounce can pinto beans, undrained
1 16-ounce can diced tomatoes with chilies, undrained
1 16-ounce can tomato wedges, undrained
2 16-ounce cans white corn, undrained
2 cups water
Cook meat and onion together; drain. Stir in both mixes. Add remaining ingredients (with juices). Simmer for 2 hours. May thin soup with chicken or beef broth, if needed. Garnish with sour cream, shredded cheese and/or diced green onions. Serve with toasted Italian bread or corn bread sticks.