SANTA FE SOUP {Easy & Hearty!}

Santa Fe Soup is bursting with flavor and texture and is ready in less than 30 minutes! Hearty meat, beans, and tomatoes, simmered in a taco spiced broth makes a meal that the whole family will love!

pot of soup

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

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!

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labeled picture of soup ingredients

INGREDIENTS FOR SANTA FE SOUP

  • ground beef
  • onion
  • garlic
  • beans
  • corn
  • tomatoes
  • broth
  • seasonings

Ground Beef – I like to use 93/7 but feel free to use your favorite ratio. You can also use chicken or ground turkey.

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.

Seasonings – Easy to use a packet of ranch dressing mix and taco seasoning with additional cumin. Although I prefer to use homemade taco seasoning and ranch mix.

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HOW TO MAKE SANTA FE SOUP

ONE: In a large pot (more than 5 quarts) brown the ground beef with onion over medium high heat. Once the meat is no longer pink, drain all but 2 tablespoon of the fat.

TWO: Return the meat to the pot and add garlic and spices. Cook for 2-3 minutes or until the onion begins to soften.

THREE: Add in the beans and corn. Stir to combine. Add the tomatoes, Rotel, chopped green chilies, and broth. Stir to combine.

FOUR: 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.

ladle of santa fe soup

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.

CAN I MAKE SANTA FE SOUP VEGETARIAN?

You can leave out the meat, add an additional can of black beans, and substitute the beef broth for vegetable broth or water.

spoon of santa fe soup

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!

CAN I MAKE SANTA FE SOUP AHEAD OF TIME?

This soup is quick and easy to make but even better if you make it a day or two in advance. The longer the soup sits the more the flavors intensify. I love it reheated with a slice of avocado.

CAN I FREEZE SANTA FE SOUP?

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.

three bowls of soup

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.

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!

pot of soup with text "santa fe soup"

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!

MORE EASY RECIPES

bowl of soup

Santa Fe Soup

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Santa Fe Soup is bursting with flavor and texture and is ready in less than 30 minutes! Hearty meat, beans, and tomatoes, simmered in a taco spiced broth makes a meal that the whole family will love!

Ingredients

  • 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

Instructions

  1. In a large pot over medium high heat, brown ground beef until no longer pink.
  2. Add the onion, garlic, and spices. Stir and cook for a few minutes.
  3. Add the beans and corn. Stir to combine.
  4. Add in the tomatoes, green chilies, Rotel, and broth. Stir to combine.
  5. Bring to a boil. Reduce heat to simmer, and cook for 20 minutes.
  6. Serve warm with your favorite garnishes.
  7. Enjoy!

Notes

*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!

Recommended Products

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.

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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One Comment

  1. This Santa Fe soup looks very delicious! Thanks for the recipe

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