Santa Fe Soup
Santa Fe soup is the kind of recipe that saves busy weeknights and brings everyone running to the dinner table! This one pot recipe features taco seasoned ground beef with tender vegetables all in a soup that’s ready in under 30 minutes.
What makes this soup so special? It’s packed with those taco flavors the whole family loves, and tons of vegetables. Don’t we all need more of those too?
The combination of ground beef, tender beans, and Tex-Mex spices make this one of my family’s favorite soups.
Who doesn’t love tacos? My family would eat them all the time. But, realistically, I can only eat them a few days a week and then I need a change. So how about a soup version?
Plus, it’s great with some crusty bread, corn bread, or some chips and salsa. That way you can skip the trip to your favorite local restaurant.
Serve this with a Mexican cheese ball, these corn nuggets, or this crescent roll taco ring for a full taco party spread.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- 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. Stewed tomatoes will work in a pinch.
- 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 mix and ranch mix.
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How To Make Santa Fe Soup
- In a large dutch oven, brown the ground beef and cook the onion over medium high heat until no longer pink.
- Drain all but 2 tablespoons of fat. Add the garlic and spices. Cook for 1-2 minutes. Add in the beans and corn. Stir to combine.
- Add in the Rotel, diced tomatoes, chopped green chiles, and broth. Stir to combine.
- Bring to a boil then reduce to a simmer. Cook for 20 minutes. Remove from the heat, ladle into bowls, and then add your favorite toppings.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Favorite Toppings
- avocado
- cilantro
- sour cream
- shredded cheese
- sliced jalapeños
- sliced green onions
- crushed tortilla chips or tortilla strips
- lime wedges
Storage & Reheating
Store any leftovers in the fridge, in an airtight container, for up to 4 days. Reheat in the microwave or on the stove top until it’s hot all the way through.
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 better the flavors get. I love it reheated with a slice of avocado the next day. Even for breakfast!!
How To Freeze
Be sure to cool in completely after cooking. Store it in an airtight freezer safe container for up to 3 months. Next time you make it, double the recipe and freeze some for when you don’t feel like cooking dinner.
Variations
Use ground chicken or toss in a rotisserie chicken from the deli for an even easier meal. Swap in my chicken taco seasoning instead. 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. If you use water, you might need to add a little more seasoning to it.
Crock Pot Version
Make this even easier in the slow cooker. 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!
Tapas Tips & Tricks
- 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 white 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 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.
If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!
This Santa Fe soup is my kind of recipe! Simple, quick, and tastes like tacos!
Santa Fe Soup Recipe
Ingredients
- 2 pounds ground beef 93/7 is best
- 1 medium sweet onion chopped
- 3 cloves garlic minced
- 1.25 ounces ranch seasoning
- 1.25 ounces taco seasoning
- 2 teaspoons cumin
- 10 ounces Rotel
- 15.25 ounces corn canned, drained
- 15.5 ounces dark red kidney beans drained, rinsed
- 15 ounces black beans drained, rinsed
- 15.5 ounces pinto beans drained, rinsed
- 14.5 ounces diced tomatoes
- 4 ounces chopped green chilies
- 4 cups beef broth
- garnishes: sour cream, cilantro, shredded cheddar cheese, sliced jalapenos, lime wedges
Instructions
- 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 toppings.
Notes
- Drain and rinse the beans.
- Shoepeg white corn is my favorite.
- Use homemade ranch and taco seasoning for less salt.
- Prep your ground beef and onions ahead of time and freeze until ready to use.
Nutrition
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