After this week, with one of my grandmother’s passing, I am certainly in the comfort food state of mind. However, it won’t do me or anyone else any good if I do a double back flip into a sea of bad eating habits. Luckily, one of the most comforting meals for me is a nice bowl of soup and soup can easily be done in a healthy manner. This soup is one of those that my mother made me as a kid that I have adapted into my own recipe, substituting ground beef for grilled chicken and adding in loads more vegetables to boost the healthy benefits of the soup. It is yummy and soothes the soul.
Santa Fe Soup
2 cups grilled chicken, pulled into bite sized pieces
1 chopped onion
1 green bell pepper, chopped
1 package Ranch dressing mix
2 packages taco seasoning mix
1 cup chopped zucchini or summer squash
1 can black beans, drained
1 can kidney beans, drained
1 can pinto beans, drained
1 can diced roasted tomatoes, undrained
1 cup frozen or fresh corn
6 cups stock
Saute onion and green bell pepper in pot for about 10 minutes in a large pot over medium heat. Add ranch dressing mix and taco seasoning. Add remaining ingredients. Simmer for two hours. Garnish with sour cream, cilantro, avocado and green sliced onions. Enjoy!