Santa Fe Soup

December 20, 2010

This soup is super easy and SO delicious! If you like beans you’ll love this soup! It’s one of my favorites. Enjoy.

Santa Fe Soup

1 14 oz can black beans, rinsed
1 14 oz can navy beans, rinsed
1 14 oz can mild chili beans with liquid (kidney beans could be substituted here-be sure to rinse)
1 14 oz can whole kernel corn, drained
1 28 oz can tomato sauce
1 small can diced tomatoes with chilies (like Rotel)
1 medium onion, diced
1-1 1/2 lbs ground beef
1 packet original taco seasoning
1 packet Ranch seasoning mix

Begin by sauteing diced onions in a little oil until just translucent. Add ground beef and cook until brown. Drain off excess fat. Into a crock pot or stock pot add all ingredients and stir together. Add 1 cup of water or beef broth to thin soup if needed. Cook on low in the crock pot 6-8 hours or simmer 1 1/2-2 hours on the stove.

Serve with shredded cheese, tortilla chips and sour cream.

*For a ligher version, try using shredded chicken or ground turkey.


A New Take on Chili

October 27, 2009

Back when I was on maternity leave and had tons of time to sit around and watch tv, I saw Giada make this recipe on her show. I’ve been thinking about it ever since and just waiting on the weather to cool off a little so that I could justify making it. We had some friends over last night to go to the annual Howl-a-ween event in our town where dogs dress up and go to the stores trick-or-treating, and I thought this would be a perfect meal to enjoy on a Fall evening. I think it turned out really well. It’s a bit lighter than a normal chili and has tons of great flavor. I made this in the crock pot so it would be ready for dinner last night and it worked really well. Give it a try sometime when you’re bored with your old chili recipe.

White Bean and Chicken Chili

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground chicken
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons flour
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces (I subbed baby spinach)
  • 11/2 cups frozen corn, thawed
  • 4 cups low-sodium chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

    Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

    Source: Food Network


    Here’s another terrific recipe that I snagged from another food blog, Annie’s Eats. I have gotten several great recipes from this blog. What can I say, the girl knows good food! And as I expected, this recipe definitely didn’t disappoint. What’s even better is it uses ingredients that I almost always have on hand; chicken, spinach, and tortillas. I also made some simple black beans to go along with my quesadilla tonight. I seasoned them with garlic powder, salt, pepper, and red pepper flakes. This meal also gave me a reason to pull out this amazing salsa that I bought while we were in Houston, TX last month. It’s not your traditional tomato based salsa and is made only of fire roasted peppers. And it is HOT! A little of this stuff goes a long way. It went so well with these delicious quesadillas.

    Chicken and Spinach Quesadillas


    1-2 boneless, skinless chicken breasts

    3 tbsp. lime juice

    1 tbsp. vegetable oil

    ¼ tsp. red pepper flakes

    1-2 cloves garlic, crushed

    fajita seasoning, to taste

    1 tbsp. olive oil, plus more for brushing

    3-4 oz. button mushrooms, trimmed and sliced

    1 cup packed fresh spinach

    3-4 flour tortillas

    1 cup shredded Monterey Jack cheese


    Combine the lime juice, vegetable oil, red pepper flakes and garlic in a plastic bag. Seal and shake well to combine. Add the chicken breast to the bag and allow to marinate at least 1 hour and up to 8 hours.

    Place the chicken in a nonstick skillet and sprinkle to taste with fajita seasoning. Cook on medium-high heat until cooked through. Cut into small pieces and set aside. In the same skillet, heat 1 tbsp. olive oil over medium-high heat. Add mushrooms and sauté until tender, about 3 minutes. Add the chicken and spinach and sauté just until the spinach is wilted, about 30 seconds. Transfer the mixture to a bowl and set aside.

    Brush a grill pan with olive oil and heat to medium/medium-high heat. Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leaving a border uncovered near the edge. Sprinkle evenly with the cheese. Fold the tortillas in half over the chicken mixture to enclose loosely. Place on grill pan and cook until dark grill marks have formed on one side of the tortilla. Flip over and repeat to achieve grill marks on both sides. Repeat with remaining quesadillas. Serve as desired with sour cream, salsa and guacamole.

    Source: adapted from Williams Sonoma

    Dave’s Pepper Palace Five Amigos Salsa

    Santa Fe Soup

    January 21, 2008

    This has got to be one of my favorite soups. Not only is it easy, it’s so delicious. I first had this at an Auburn/Alabama neighborhood football party my sister-in-law had a few years ago. I couldn’t believe how easy it was. It’s been one of my favorites ever since. I haven’t made it in a long time and remembered the other day how much I love it. So I made a big ol’ pot today just for me. My husband turns his nose up to any recipe that includes beans, let alone THREE kinds of beans, so I’ve got a lot of soup to eat! Of course this will be lunch a few days this week and I’ll probably freeze some for later. It’s a great hearty soup for these cold winter days. And if you want to make it even better, load it up with some cheddar cheese, sour cream and tortilla chips or serve it with some cheddar and jalapeno cornbread.

    Santa Fe Soup
    (with my alterations)

    2 28 oz cans crushed tomatoes
    1 can chili beans with sauce
    1 can black beans, rinsed well
    1 can navy beans, rinsed well
    1 can or 15 oz frozen corn kernels
    1/2 lb lean ground beef or turkey
    1/2 a large onion, chopped
    1/4 cup chili powder
    1 1/2 tsp cumin
    1/2 tsp garlic powder
    1/4 tsp red pepper flakes
    1 tsp salt
    1 tsp pepper
    a pinch of sugar

    *additional salt if needed

    Begin by sauteing the onion in a pan with a little olive oil. After 2-3 minutes, add the ground meat and cook until done. Drain if needed. In a small bowl combine chili powder, cumin, garlic powder, red pepper flakes, salt and pepper. Then, combine all ingredients in a large pot. Simmer on med/low for 35-45 minutes. Add additional salt to taste.

    Serve with shredded cheddar cheese, sour cream, and tortilla chips. Also great with cornbread.

    *1 packet of taco seasoning mix can be subbed for the spices if desired.

    Crock Pot Chili

    October 1, 2007

    To me, chili definitely means fall is here. Nothing is better on a cold day than a hot bowl of chili with some corn bread or crackers. When I was a kid I couldn’t wait until my mom made the first pot of chili of the season. It’s also one of the first things I learned to cook, too. Up until now, I’ve never had an actual recipe for chili. I’ve made it differently probably every time I’ve made it. Today, however, I made an effort to remember what I was putting in.

    Now my husband and I differ on our idea of the perfect chili. I prefer my chili with beans and he prefers no beans. Normally I make it without beans because I’m not the picky one, or if I’m feeling rebellious I’ll add beans and he picks them out. But tonight I made 2 pots; one with beans and one without. It turned out so great!

    Here’s my recipe:

    Crock Pot Chili

    1 28 oz can crushed tomatoes
    1 28 oz can tomato sauce
    1 15 oz can chili beans in mild sauce
    1 lb lean ground beef
    1/2 a large bell pepper finely chopped (about 1/2 cup)
    1/2 a large onion finely chopped (about 1 cup)
    3 cloves minced garlic
    1/4 cup (maybe a little less) chili powder
    1-1 1/2 tsp cumin
    salt and pepper to taste

    Begin by browning the ground beef in a skillet. Add onions, garlic, and bell pepper to the pan as well. Once the ground beef is done, drain the mixture. Add ground beef, peppers, onion, and garlic to the crock pot. Add tomato sauce and crushed tomatoes, beans and seasonings. Cook on low 5-6 hours. Adjust seasonings to taste as it cooks.