Santa Fe Soup

Cook a double batch if you have a large enough pot! This soup freezes well and I love to keep extra in my freezer for unexpected guests or when you don’t feel like cooking

Ingredients:

Directions:

• 2 tbs. olive oil

• 1 Rotisserie chicken – meat pulled and chopped into bit size pieces

• 1 medium yellow onion, diced

• 1 can Rotel tomatoes (or tomatoes with chiles)

• 1 can diced tomatoes

• 2 cans white shoepeg corn

• 2 cans black beans

• 1 can northern beans

• 1 can kidney beans

• 2 packets ranch dressing powder mix

• 2 Taco seasoning packets

• 1 Can jalapeño peppers to replace rotel and/or for extra spice!

Directions:

Add all cans (7 in all), including the juice from all cans, chicken, the packets of ranch and taco seasoning.

Fill 1 can with water and add to the soup.

Stir well, turn the heat to high and bring to a boil.

Stir well again, and turn the temperature down to a simmer.

Cover and continue to stir occasionally for at least 1 hour but 2 hours is best.

Serve with grated cheese, tortilla chips, cilantro, sour cream, and/or scallions.

Makes 18 cups and freezes very well.

Note: This recipe is so flexible. You can add more or less spice, browned ground beef or turkey instead of chicken…