Santa Fe Soup (Taco Soup)
Mix a bowl of salad and bake a pan of cornbread while the soup is simmering, and you'll have a complete meal. My family enjoys this soup as a satisfying winter dish. In fact, we always have it after Christmas, sort of to clear the palate from all the Christmas food!
Mix a bowl of salad and bake a pan of cornbread while the soup is simmering, and you'll have a complete meal. My family enjoys this soup as a satisfying winter dish. In fact, we always have it after Christmas, sort of to clear the palate from all the Christmas food!
- 1 lb ground beef
- 1 medium onion chopped
- 1/2 cup taco seasoning mix
- 1/2 cup ranch dressing mix
- 15.5 oz stewed tomatoes undrained
- 15.5 oz tomatoes with chiles (rotel) undrained
- 15.5 oz ranch style beans undrained
- 15.5 oz pinto beans undrained
- 15.5 oz black beans undrained
- 15.5 oz hominy (white or yellow) undrained
- 15.5 oz whole kernel corn undrained
- Carbohydrate 88.0945343444306 g
- Cholesterol 49.8951607 mg
- Fat 16.3694402604197 g
- Fiber 21.3635606576685 g
- Protein 35.6665174517639 g
- Saturated Fat 5.87731701253437 g
- Serving Size 1 1 Serving (617g)
- Sodium 1862.23758687768 mg
- Sugar 66.7309736867621 g
- Trans Fat 2.25613712080818 g
- Calories 631 calories
Step-by-step
- Saute ground meat and onion until beef is brown and onion is limp and transparent.
- Drain.
- Sprinkle dry seasoning mixes over the meat and stir in to absorb remaining grease.
- Add all canned ingredient; do not drain any liquids!
- Heat together until flavors are blended, the longer the better
Thick, brick-red broth coats the back of a spoon, carrying rich notes of cumin, garlic, and sweet corn alongside tender kernels and hearty beans. Ground beef and aromatics form the flavorful base, requiring only a heavy-bottomed Dutch oven or standard stockpot to properly distribute heat during the initial sauté. Browning the beef completely and cooking the onion until the pieces turn translucent prevents raw sulfur notes from overpowering the spices. Adding dry seasoning mixes directly to the drained meat before introducing liquids allows the starches in the powders to absorb residual fat, preventing clumping later in the pot. Maintaining a gentle simmer for at least 45 minutes marries the starches from the beans and corn with the broth, creating natural body without requiring cornstarch or flour thickeners. Storing this preparation in an airtight container in the refrigerator for 24 to 48 hours actually improves the overall taste, as the salt content draws deeper flavors into the beans and hominy over time. Reheating individual portions requires only medium-low heat on the stovetop for 10 minutes, stirring occasionally to prevent scorching the thick bottom solids. Substituting ground turkey or chicken works well if beef is unavailable, maintaining the exact same pound-for-pound measurement.
