Santa Fe Soup is a staple in Southern kitchens during the fall/winter. A mix between Chili and Tacos, it’s sure to please everyone in your home. If you know Mary, you know her home is a beef-lovers paradise. This recipe takes some time so if you want to grab some from our Nourish Foods Market, shop here, before tomorrow at noon to receive it on Saturday to your home.
Santa Fe Soup:
1.25 cups dried black beans
1.25 cups dried pinto beans
1.25 cups dried kidney beans
1 tablespoon olive oil
1 medium onion, diced
1 medium green pepper, diced
1.25 pounds lean ground turkey breast or lean ground beef
1 ounce Ranch seasoning (see sub-recipe below)
2.5 ounces Taco seasoning (see sub-recipe below)
1 teaspoon kosher salt
1 teaspoon black pepper
2 (16-ounce) cans diced tomatoes
3 cups low-sodium chicken broth or chicken stock
2 cups frozen yellow corn
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried dill
3 tablespoons ground cumin
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1. Soak beans 8 hours or overnight in a large bowl. Drain. Place in a pot with new water. Bring to a boil. Reduce heat to a simmer and cook 35-45 minutes or until al dente.
2. Heat oil in a large Dutch and oven over medium heat. Add onion and pepper to pan. Saute 4-5 minutes or until lightly brown. Add ground turkey or ground beef, Ranch seasoning, Taco seasoning, salt and pepper; saute 5 minutes or until cooked through.
3. Add tomatoes, beans, and chicken stock to pan. Bring to a low simmer; cook 1.5 hours or until desired thickness.
4. Serve with sour cream, green onions and shredded cheddar (or Pimento CHZ Club is even better!), if desired.