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Even though this soup is similar to the Taco Soup recently published, there are some differences that really make it a unique taste of its own.

SANTA FE SOUP by Carol Tanner, class of  ‘79  

This is a favorite of my whole family and is my uncle’s favorite to make.

1 lb hamburger meat

1 medium onion, chopped
1 can rotel tomatoes
1 can diced tomatoes
2 cans pinto beans
1 can kidney beans
1 can corn
1 pkg taco seasoning
1 pkg ranch dressing mix
1/2 cup water

Brown the hamburger meat with the onions. In large pot combine hamburger/onion mixture and all other ingredients. Simmer for about 20 minutes.

Serve with grated cheese, sour cream and avocado slices, as desired

1lb. Hamburger (browned and drained)
1 small onion chopped (saute w/hamburger)
1 pkg. taco seasoning
1 pkg. Ranch dressing mix
1 can Ro-tel
1 can Mexican stewed tomatoes.
1 can whole kernel corn
1 can black beans (drained)
enough liquid to make “soupy”

Simmer for 15-20 minutes. Serve with shredded cheese, avocado slices, and tortilla chips.

I love this soup because it’s a “no-brainer”. Just open the cans, dump it all in a pot and it’s ready in no time. It’s a belly warmer and full of spicy flavor.

by Cheryl Conner   Graduated 1981   Catoosa High