Alright, let’s talk about this Santa Fay Soup, or whatever they call it. I ain’t no fancy cook, mind you, just an old woman who likes to eat good food, and this here soup, it’s good, real good. I learned to make it from… well, never mind who. Point is, it ain’t hard, and it fills your belly up right.
First off, you gotta get your stuff together. You need some chicken, the kind you boil, you know? Not that fried stuff. And some beans, the black ones or the pinto beans, whatever you like. Corn, too, the canned kind works just fine. Tomatoes, gotta have tomatoes, the diced ones in the can, saves you a lot of trouble. And onions, gotta have onions, and some garlic, cause everything tastes better with garlic.
- Chicken
- Black beans or pinto beans
- Corn
- Diced tomatoes
- Onions
- Garlic
That ain’t all, but it’s a start. You also need some spices. Chili powder, cumin, that’s the stuff that makes it taste like, well, like Santa Fay, I guess. And some salt and pepper, of course. Don’t be stingy with the spices, that’s what gives it the kick. And some chicken broth, the kind you buy in the store, or you can make your own if you’re feeling fancy.
Now, the cooking part. It’s easy, I tell ya. First, you boil that chicken till it’s cooked through. Then you take it out and shred it up with a couple of forks. Easy peasy. Then, you chop up your onions and garlic. Don’t gotta be fancy, just chop ‘em up so they ain’t big chunks.
Get yourself a big pot, the bigger the better, cause you’re gonna be making a lot of soup. Put a little oil in the bottom, just enough to coat it. Then you throw in your onions and garlic and cook ‘em till they’re soft, not burnt, just soft. Then you add your spices, the chili powder and cumin, and cook ‘em for a minute or two, just till they smell good. That’s important, you gotta let them spices bloom, that’s what they call it. I don’t know why they call it that, but it makes it taste better.
Next, you dump in your chicken broth, your beans, your corn, and your tomatoes. And your shredded chicken, don’t forget the chicken. Bring it all to a boil, then turn it down low and let it simmer. That means it just bubbles a little bit, not a big rolling boil. You let it simmer for a while, at least half an hour, but longer is better. The longer it simmers, the better it tastes.
Now, here’s the secret ingredient, well, not so secret I guess, since I’m telling you. A little bit of lime juice. Just a squeeze or two, right at the end. It brightens it up, makes it taste… I don’t know how to explain it, just tastes better. And if you like it a little spicy, you can add some chopped jalapenos or a dash of hot sauce.
And that’s it. Santa Fay Soup, easy as pie, or easier, cause pie ain’t all that easy to make. You can eat it with some tortilla chips, or some cornbread, or just by itself. It’s good any way you eat it. And it’s good for you too, I guess. Got all them vegetables and chicken in it.
Now, some folks like to add other stuff, like bell peppers or zucchini, or even some rice. You can do that if you want, it’s your soup. You can add whatever you like. That’s the thing about soup, you can always make it your own. There ain’t no hard and fast rules. Just make sure it tastes good, that’s the most important thing.
So, there you have it. My Santa Fe Soup recipe. Not too fancy, but it’ll fill your belly and warm you up on a cold day. And it’s cheap to make, which is important, especially these days. So go on and make yourself a big pot of it. You won’t be sorry.
And don’t forget, the secret ingredient, that little bit of lime juice, that’s what makes it special. And if you don’t have lime juice, well, then just skip it. It will still be pretty darn good, just not as good, you know? And remember, when cooking, don’t be afraid to experiment! Taste as you go, and add more of what you like! That’s what I always do. Keeps things interesting. And when you’re done, you got yourself a good, hearty meal that will keep you going for a while.