Santa Fe Soup Recipe
Easy Santa Fe Soup recipe with ground beef, vegetables, and bold southwestern flavors. One-pot comfort food ready in under 30 minutes!
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Servings: 10
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
Serving: 1 | Calories: 498kcal | Carbohydrates: 51g | Protein: 31g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1020mg | Potassium: 1091mg | Fiber: 14g | Sugar: 7g | Vitamin A: 535IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 7mg
