Santa Fe Soup Recipe
A hearty and flavorful Santa Fe Soup featuring a blend of ground beef, three types of beans, corn, and bold taco and ranch seasonings for a comforting meal with a southwestern twist.
- Author: Leo
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Southwestern
- Diet: Low Salt
Meat and Aromatics
- 1 pound ground beef
- 1 cup onion, diced
- 2 cloves garlic, minced
Seasonings & Broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (1 ounce) pack taco seasoning
- 1 (1 ounce) pack ranch seasoning
- 2 cups beef broth
Canned Ingredients
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies)
- 1 (16 ounce) can pinto beans, drained
- 1 (15 ounce) can black beans, drained
- 1 (16 ounce) can kidney beans, drained
- 1 can corn kernels, drained
- Brown the Beef: Place the ground beef in a large pot or Dutch oven over medium heat. Cook until the beef is browned, breaking it apart with a spoon as it cooks. Once browned, drain off any excess grease to avoid a greasy soup.
- Sauté Onion and Garlic: Add the diced onion to the pot with the beef and cook for 3-4 minutes until softened. Then add the minced garlic, salt, and black pepper, cooking for about 30 seconds to 1 minute until fragrant.
- Add Seasonings and Ingredients: Stir in the taco seasoning, ranch seasoning, and beef broth. Then add the Rotel, pinto beans, black beans, kidney beans, and corn. Mix everything thoroughly so the flavors combine.
- Simmer the Soup: Cover the pot and reduce the heat to medium-low. Let the soup cook gently for 30 minutes, allowing the flavors to meld together perfectly.
Notes
- For a spicier variation, add a diced jalapeño or a pinch of cayenne pepper with the onions.
- You can substitute ground turkey or chicken for a leaner protein option.
- Serve with toppings such as shredded cheese, sour cream, chopped cilantro, or avocado slices.
- This soup freezes well — cool completely before storing in airtight containers for up to 3 months.
- Drain canned beans and corn well to prevent excess liquid in the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 55mg
Keywords: Santa Fe Soup, ground beef soup, southwestern soup, bean soup, taco seasoning soup