Okay, so today I decided to finally try making that Santa Fe Soup I’ve been hearing about. It seemed like a good, hearty meal, perfect for a chilly evening.
Getting Started
First things first, I had to gather all my stuff. Went through the pantry and fridge. Needed ground beef, an onion, some garlic, bell peppers (I used a red and a green one for color), canned corn, black beans, diced tomatoes (the kind with green chilies are great for this), some chicken broth, and of course, the spices. I grabbed chili powder, cumin, oregano, salt, and pepper. Oh, and a can of kidney beans too, just because I like them.
Prep Work Time
Alright, chopping time. I diced up the onion pretty small. Minced the garlic – I probably used about 3 cloves, I like garlic. Then chopped up those bell peppers. Rinsed the beans and corn really well in a colander. You gotta get that can juice off, you know?
Cooking It Up
So, I got my big soup pot out and put it on the stove over medium-high heat. Tossed in the ground beef and started breaking it up with a spoon. Let that brown nicely. Once it was cooked through, I drained off most of the grease. Nobody wants a greasy soup.
Then, I threw the chopped onion and bell peppers into the pot with the beef. Stirred that around for maybe 5 minutes, just until the veggies started to soften up a bit. Added the minced garlic and stirred it for about another minute until I could really smell it. Smelled amazing already!
Next, in went everything else. Poured in the diced tomatoes (undrained!), the rinsed corn, black beans, and kidney beans. Then I added the chicken broth. Gave it a good stir.
Now for the flavor. Sprinkled in the chili powder, cumin, and oregano. Added a bit of salt and pepper too. I usually start light on the salt and add more later if needed. Stirred everything together really well to combine all those flavors.
Let it Simmer
Brought the whole thing up to a boil, then turned the heat down low. Put the lid on, but left it slightly ajar. Let it simmer away for a good 30 minutes. Went back occasionally to give it a stir and make sure nothing was sticking to the bottom. The kitchen started smelling really, really good at this point.
The Final Result
After simmering, I tasted it and adjusted the seasonings a little bit – needed a touch more salt for my liking. And that was pretty much it! The soup was thick, colorful, and smelled fantastic.
Served it up hot. I like to top mine with a dollop of sour cream, some shredded cheddar cheese, and maybe a few crushed tortilla chips for crunch. It really hit the spot. Definitely a keeper recipe, pretty straightforward to make and super satisfying.
