Crowd Pleaser

Many of you may be wondering what to feed the crowd that might be arriving before Thanksgiving or staying after. I found this recipe as I was looking for another one and thought it sounded good. I am making it today and it is very easy and delicious. I am sharing it because someone might benefit from the suggestion.

Santa Fe Soup: Yields 12-20 servings.
Ingredients:
2 pounds ground turkey or meat of you choice 1 (16oz) can kidney beans
1 onion chopped 1 (16oz) can pinto beans
2 (0.5oz) envelop ranch-style salad dressing mix 1 (16oz) can tomatoes with green chiles
2 (1.25oz) envelopes taco seasoning mix 1 (16oz) can diced tomatoes
1 (16oz) can black beans 2 (16oz) cans white corn (I used frozen)
2 cups water or stock
I added roasted garlic, mashed; 3T unsweetened cocoa; 3T fresh parsley, chopped; and 1/4 cup cooking sherry right before serving.
Instructions:
Saute the onion in a large soup pot, then brown the meat until crumbly; stir frequently. Add the salad dressing, taco seasoning mixes and cocoa if desired, stir to combine. Add the canned items, mix well. Stir in the water or stock to desired consistency. Simmer, covered for 2 hours. Stir occasionally. Add more water or stock if needed. Ladle into soup bowls. Garnish servings to taste with sour cream, grated cheese, sliced green onions, chopped black olives, chopped cilantro. Serve with tortilla or corn chips, salad and bread.

Enjoy and Happy Thanksgiving!