Santa Fe Soup

1 1/2 pounds lean ground beef (I use shredded chicken- just boil and shred)
1 large onion
2 envelopes ranch-style dressing mix
1 envelope taco seasoning mix
2 cans shoe peg corn, drained
1 can black beans, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
1 can tomatoes, canned, undrained
1 can tomatoes with green chilies, undrained

Brown meat and onion (If using beef) until tender; drain. If using chicken, boil and shred when  cool.  Cook onions in a separate pan using a little bit of olive oil) Add all other ingredients,  and bring to a boil. Reduce heat and simmer for about 2 hours. Top individual  servings with grated cheddar cheese and a dollop of sour cream if desired.   Cilantro is also a good topper!


After cooking your meat and onion, place all ingredients in crock-pot and simmer on low for  8 hours.

❤ Crystal Barnhill


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