Whenever I make this Santa Fe Soup, everyone asks for the recipe. Bursting with hearty meat and tender veggies all simmered in a taco spiced broth, my family asks for it all the time too. And it’s ready in less than 30 minutes!
Santa Fe Soup Recipe
We all have bad days when dinner time comes around and you still need to cook. You feel tired and don’t know what to make. You hope your hungry family will eat it without complaining.
When I have those kinds of days, which is a lot, I use this easy recipe.
It’s simple to make and you only need one pot. I know I can count on this soup when I need dinner fast. Then I have more time to hang out with my family instead of being stressed in the kitchen.
This Santa Fe Soup is full of ground beef, so everyone will like it. And it has a bunch of veggies hidden in it too, which is good for kids even if they don’t realize it!
Between the beef and cheese, they probably won’t even taste the vegetables anyway.
My mouth waters just thinking about making it on busy weeknights. Have leftover taco meat from earlier in the week? Use it in this!
When things are hectic and I need something the to feed my hungry family, who love tacos and southwest food by the way, I always reach for this soup!
What’s the difference between Santa Fe Soup and Taco Soup?
You might think this is just like your favorite taco soup but there are a few differences.
Santa Fe Soup adds in kidney beans, leaves out the bell peppers, and includes both taco seasoning and ranch seasoning.
Now you might put ranch seasoning in your taco soup too and that is great. This is really just a slight spin on your usual southwest soup and so tasty!
More Taco Inspired Recipes
Beans – Use a can each of kidney, black, and pinto beans. Be sure to rinse and drain them.
Tomatoes – This recipe uses a can of diced tomatoes with the juice, a can of Rotel (tomatoes and green chilies), and an additional can of chopped green chilies. Feel free to substitute an additional can of diced tomatoes if the green chilies are too spicy.
Broth – I like to use beef broth with this but chicken broth will work in a pinch. You can also use beef boullion and water.
Pantry Staples – Onion, garlic, corn, salt, black pepper.
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How to make Santa Fe Soup
First: In a large pot or dutch oven (more than 5 quarts) brown ground beef with onion over medium-high heat. Once the meat is no longer pink, drain all but 2 tablespoon of the fat.
Second: Return the meat to the pot and add garlic and spices. Cook for 2-3 minutes or until the onion begins to soften.
Third: Add in the beans and corn. Stir to combine. Add the tomatoes, Rotel, chopped green chilies, and broth. Stir to combine.
Fourth: Bring to a boil, reduce to low, and simmer for 20 minutes. Serve warm with your favorite garnishes like cheese, lime juice, cilantro, sour cream, chopped green onions, avocado, crushed tortilla chips, and sliced jalapenos.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Can I make it ahead of time?
This soup is quick and easy to make but even better if you make it a day or two in advance. Store in an airtight container in the fridge:)
The longer the soup sits the more the flavors intensify. I love it reheated with a slice of avocado.
Can I freeze it?
You can store it in an air tight freezer safe container for up to 3 months. Next time you make it, double the recipe and freeze some for a busy weeknight meal.
Can I use chicken instead of beef?
You certainly can! Use ground chicken or toss in a rotisserie chicken from the deli for an even easier meal. You can also use ground turkey or venison.
Want a vegetarian version? Leave out the meat, add an additional can of black beans, and substitute the beef broth for vegetable broth or water.
Can I make this in the slow cooker?
Yes, you can! Just brown the ground beef and drain. Add the meat and all the remaining ingredients to a slow cooker or crock pot.
Stir to combine. Cook on low for 2-3 hours and enjoy!
Tips for No Leftovers
- I like to drain and rinse my beans but some recipes call to add them in with the juice. This is a personal preference. I think the bean flavors really shine if they are rinsed. And it removes some of that extra salt.
- Shoepeg corn is my favorite for this santa fe soup recipe but sometimes you can’t find it in the can or in the freezer section. Just use your favorite. You can always use fresh corn, just cook/steam it first.
- Use ground turkey, shredded chicken, or leave out the meat altogether for a vegetarian option.
- Use homemade ranch and taco seasoning for brighter flavors with less salt.
- Brown your ground beef and cook your onions ahead of time in a large skillet and just add the remaining ingredients for a quick meal on a busy night.
- You can substitute a can of stewed tomatoes if you don’t have diced tomatoes.
- Store leftovers in the fridge for up to 5 days in an airtight container.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This hearty and delicious one pot, 30 minute meal, is perfect for the whole family. Budget friendly, it feeds a crowd with plenty of leftovers.
- 2 pounds ground beef (93/7 is best)
- 1 medium sweet onion (chopped)
- 3 cloves garlic (minced)
- 1 package (1.25 oz) ranch seasoning
- 1 package (1.25 oz) taco seasoning
- 2 teaspoons cumin
- 1 (10oz) can Rotel
- 1 (15.25 oz) can whole kernel corn (drained)
- 1 (15.5 oz) can dark red kidney beans (drained, rinsed)
- 1 (15 oz) can black beans (drained, rinsed)
- 1 (15.5 oz) can pinto beans (drained, rinsed)
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can chopped green chilies
- 4 cups beef broth
- sour cream, cilantro, shredded cheddar cheese, sliced jalapenos, lime wedges for garnish
- In a large pot over medium high heat, brown ground beef until no longer pink.
- Add the onion, garlic, and spices. Stir and cook for a few minutes.
- Add the beans and corn. Stir to combine.
- Add in the tomatoes, green chilies, Rotel, and broth. Stir to combine.
- Bring to a boil. Reduce heat to simmer, and cook for 20 minutes.
- Serve warm with your favorite garnishes.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 84mgSodium: 726mgCarbohydrates: 21gFiber: 5gSugar: 3gProtein: 32g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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