Santa Fe Soup

This morning as I was getting the kids dressed I mentioned I loved chilly weather, it was perfect for soups, gumbos and beef burgundy.  Noah said I want soup!  So I asked what kind...broccoli & cheese, potato, asparagus, chicken noodle, taco soup?  His eyes lit up and he said Taco soup.  So I wrote out my grocery list to make taco....or Santa Fe Soup.  This recipe was passed along by my childhood friend who was like a 2nd little sister to me.  Gosh I miss her and her big sis.  Thanks Lisa dePriest Evans!

Santa Fe Soup
2lbs ground sirloin/beef
1 can rotel
2 cans of corn
2 cans of kidney beans (I omitted these I don't like beans)
2 cans of diced tomatoes
1 packet of taco seasoning
32oz Velveeta
(I cut all these ingredients in half for my family.  It makes a lot with the above ingredients and it freezes well too.)

Brown ground beef in a large pot and drain the fat, if you use sirloin, there won't be much fat.  Combine the browned meat with all of the ingredients.  Do not drain the cans, that is what makes the soup.  Chop up your blocks of Velveeta and melt it in the soup.  Cook until the cheese is melted.  Garnish it with crushed tortilla chips, sour cream and guacamole if you would like.  I do!

Noah, Margot and Josh gave this a two thumbs up.  Well Noah gave it one, because he was too busy eating with the other.  Sorry for the bad picture.  Josh was left on photo duty of our dinner time tonight....he used a camera phone.  The kids absolutely think it is hysterical that I photograph them eating now....I'm becoming their Poppy Greg.  It is one of my favorite and easiest soups to make.  Meredith ate a sandwich way before everyone else.  Cheer practice sure can mess up family dinner time.