Santa Fe Soup

>> Thursday, December 9, 2010

Santa Fe Soup

adapted from

1 lb ground beef
1/2 white onion, chopped
1 garlic clove, minced
1 T chili powder
1 T Tex-Mex Seasoning
2 14-oz cans of diced tomatoes with chilies, drained
1 can corn, drained
1 can ranch style beans
1/2 c chicken broth
1 lb Velveeta, chopped
avocado, sliced (optional)
tortilla chips or fresh tortillas, for serving

In a large pot over medium heat, brown ground beef with chopped onion and garlic. Drain off fat. Add chili powder, Tex-Mex seasoning, diced tomatoes, corn, beans, broth and velveeta. Stir well to combine. Lower heat to medium-low and continue cooking until cheese is melted.

For serving, ladle soup into bowls. Top with avocado. Serve with tortilla chips.


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