Santa Fe Soup

I honestly can't remember where I found this recipe, but it's been in my recipe folder on my desktop for some time now. Today was supposed to be a little bit cooler so I thought it'd make the perfect dinner with a big piece of buttery corn bread! As I sit here yummy scents are filling the house and I can't wait for dinner time to roll around. MMM...I hope it tastes as good as it smells!

Alright, enough chit chat, let's get cooking!

Here's a role call of the ingredients:

-1lb ground meat(I used ground pork, but you can use ground beef, turkey or chicken)
-1 can of pinto beans
- 1 can of black beans(or you could use kidney beans)
-1 can corn
- 1 can rotel
- 1 can diced tomatoes
-1 packet of taco seasoning
-1 packet of ranch dip seasoning

First, you'll need to brown the meat in a skillet on your stove.


Once the meat has browned(or in my case turned white) remove it from the burner and drain out any fat.



Now grab the can opener and get to cranking on all those cans! Make sure to drain the corn. Everything else can go in undrained.


If you used a manual can opener take a second to shake off the wrist cramp...better? Okay! Time to pour everything in the crock pot.











Once all of the cans are emptied it's time to add in your browned meat.


Right about here is where I thought to myself, "Gee Kelly, perhaps you should have used a bigger crock pot."


A few minutes later, and a quick rummage through the cabinets and we're back in business!


Almost done, just need to add in the ranch seasoning (why yes, the picture is blurry. thanks for noticing!)


Add the taco seasoning.


Stir it all together.




Put the lid on that baby, switch it to low and you've got the next 6 hours to yourself!

UPDATE: The soup turned out great! Be sure to top with a scoop of sour cream and some shredded cheddar. The sour cream really adds a creamy base to the soup which is yummy!