Santa Fe Cheese Soup Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

Steps:

• 1. Brown the meat with the onions and garlic. Place all ingredients in slow cooker. Cook on high 3 hours or on low 5 hours.

Steps:

• 1. Saute meat, onion, and garlic, until meat is no longer pink and onion and garlic are translucent; drain well. Place in large stock pot. Add all other ingredients. Simmer 2 hours on stove top or in crockpot for several hours on low. Add more chicken broth, beef broth or water if needed. When ready to serve, top with shredded cheese, sour cream or favorite toppings. Serve with Tostito chips, crackers or Mexican cornbread.

Steps:

• Brown ground beef with onion; drain fat well.
• In a large pot combine ground beef, corn, beans and stewed tomatoes and Ro-tel tomatoes.
• Cube cheese and add to soup pot; stir over low flame until melted and blended.

Steps:

• Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
• While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
• Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning. , Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Put the chicken, black beans, cumin, salsa, and cream cheese in the slow cooker.
• Pour the chicken broth over the ingredients. If it doesn't quite cover the chicken mixture, add water until it does.
• Cover and cook on low about 7 hours. Give it a stir or two while it is cooking, just to incorporate the cream cheese.
• Garnish with shredded cheese, sour cream, tortilla chips, green onions, etc.

Steps:

• In a large pot, saute meat and onion together until meat it cooked through.
• Stir in seasonings.
• Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
• Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.