This Santa Fe Soup, brimming with diverse flavors and textures, offers a delectable and robust experience. Its most remarkable feature? It can generously feed a whole community with its heartwarming goodness.
Finding a recipe that will feed a large group can be a tough task, but with this Santa Fe Soup, it has never been easier! One ingredient that really makes this a Santa Fe Soup compared to other similar soups is the Shoepeg Corn used in the dish! Before this recipe, I had not known about Shoepeg Corn. It has this sweet crisp flavor and is the perfect addition to this dish!
I love a good soup that is full of flavor like this one and you will too! If you are looking for other hearty soups, I recommend my Creamy Enchilada Crockpot Vegetarian Chili, or Easy Tuscan Bean Soup.
Table of Contents
Why We Love This Recipe
- Santa Fe Soup bursts with a blend of spices, vegetables, and proteins.
- Its rich, hearty texture makes it a comforting meal, perfect for chilly days.
- This soup is incredibly simple to prepare, making it a go-to choice for busy weeknights or effortless meal prepping.
- It’s highly adaptable to dietary preferences.
- Santa Fe Soup tastes even better the next day, as the flavors deepen and meld.
Recipe Ingredients
- Ground Beef: It provides a rich, meaty base that adds depth and protein to the soup.
- Beans (Pinto, Black, and Kidney Beans): These are key for texture and heartiness.
- Corn (Shoepeg or Sweet White Corn): Adds a sweet crunch and balances the savory elements.
- Rotel (Canned Tomatoes with Green Chilies): Offers a blend of acidity and mild heat.
- Taco Seasoning and Ranch Dressing Mix: These seasoning packets create a unique flavor combination.
See the recipe card for full information on ingredients and quantities.
Variations
- Vegetarian Twist: Replace ground beef with quinoa or extra beans for a protein-rich, meat-free version.
- Poultry Variation: Swap the ground beef for ground turkey or diced chicken breasts or thighs for a lighter, poultry-based soup.
- Spicy Kick: Add jalapeños or increase the green chilis for those who prefer a spicier flavor profile.
- Creamy Texture: Stir in some cream or sour cream towards the end of cooking for a richer, creamier soup.
- Hearty Grain Addition: Mix in cooked rice to add a wholesome, grainy texture, making the soup even more filling.
How to Make Santa Fe Soup
Step #1: In a large skillet, add the ground beef, onion, cumin, salt, and pepper. Cook until the beef is browned. Then, remove the grease.
Step #2: Move the beef mixture to a large pot on the stove and add in the beans (do not drain or rinse any of the beans), chilis, Rotel, corn (drain, but do not rinse the corn), seasonings, and water.
Step #3: Bring the pot to a boil, then reduce the heat and simmer for 20 minutes.
Step #4: After simmering, serve and garnish each serving as desired with lime juice, cheese, and avocado slices. Enjoy!
Expert Tips
- Brown Beef Thoroughly: Ensure the ground beef is well-browned for a richer flavor. This also helps render out more fat, allowing you to drain it for a less greasy soup.
- Simmer Slowly: Let the soup simmer gently. Rushing this process can affect the texture and flavor integration of the ingredients.
- Fresh Garnishes: Use fresh lime, cheese, and avocado for garnishes. They add a fresh contrast to the rich, simmered flavors of the soup. Consider adding some crumbled tortilla chips on top as a crunchy garnish.
Frequently Asked Questions
Yes, it’s perfect for slow cooking. Start by browning the beef in a pan on the stovetop and remove the grease. Afterward, combine all ingredients in the slow cooker and cook on low for 6-8 hours.
It has a mild to moderate spice level, but you can adjust the heat by varying the amount of chilis and spices.
Simmer it uncovered to reduce the liquid, or mash some of the beans to thicken the broth.
Skip the meat and add more beans or vegetables like bell peppers or zucchini.
Yes, you should brown the beef first and then remove the grease. Then combine all the ingredients. Afterward, use the sauté function for browning meat, add the rest, and cook on high pressure for about 10 minutes.
Storage Info
To store Santa Fe Soup, cool it to room temperature, then transfer it to an airtight container. In the fridge, it stays fresh for 3-4 days. For longer storage, freeze it in bags or containers, leaving space for expansion, for up to 2-3 months. Thaw overnight in the fridge or reheat from frozen. For reheating, warm it on the stove over medium heat, stirring occasionally, or use the microwave, heating in intervals and stirring. Ensure it reaches 165°F (74°C) when reheated. If it is too thick, add water or broth to adjust consistency. Avoid frequent reheating to maintain flavor and quality.
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Santa Fe Soup Recipe
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Ingredients
- 2 lbs ground beef
- 1 yellow onion - chopped
- Salt and Pepper to taste
- 1/2 teaspoon Cumin
- 16 oz. Canned Pinto Beans - (1 can)
- 15 oz. Canned Black Beans - (1 can)
- 16 oz. Canned Kidney Beans - (1 can)
- 4 oz. Canned chopped green chilis - (1 can)
- 22 oz. Canned Shoepeg Corn - or sweet white corn (2 – 11 oz. cans)
- 10 oz. Rotel - (1 can)
- 1 oz. Taco Seasoning - (1 packet)
- 1 oz. Ranch Dressing and Seasoning Mix - (1 packet)
- 2 cups of water
- Lime wedge for garnish
- Shredded cheese for garnish
- Avocado sliced for garnish
Instructions
- In a large skillet, add the ground beef, onion, cumin, salt, and pepper. Cook until the beef is browned. Then, remove the grease.
- Move the beef mixture to a large pot on the stove and add in the beans (do not drain or rinse any of the beans), chilis, Rotel, corn (drain, but do not rinse the corn), seasonings, and water.
- Bring the pot to a boil, then reduce the heat and simmer for 20 minutes.
- After simmering, serve and garnish each serving as desired with lime juice, cheese, and avocado slices. Enjoy!
VIDEO
NOTES
Nutrition
Do you drain the liquids from the cans ? Rinse?
Hi Burton, thanks for the question. I have updated this step with the details:
Move the beef mixture to a large pot on the stove and add in the beans (do not drain or rinse any of the beans), chilis, Rotel, corn (drain, but do not rinse the corn), seasonings, and water.
You failed to give the size cans for vegetables, and also whether or not to drain the liquid from the cans before adding to the pot.
I will have to find another recipe because a mistake could ruin a good soup!
Hi Betty, thanks for the note. The recipe has been updated. Enjoy!
Please tell if the canned liquids are drained or rinsed.
Hi Burton,
Here you go:
16 oz. Canned Pinto Beans – not drained or rinsed
15 oz. Canned Black Beans – not drained or rinsed
16 oz. Canned Kidney Beans – not drained or rinsed
4 oz. Canned chopped green chilis – not drained or rinsed
22 oz. Canned Shoepeg Corn – or sweet white corn (2 – 11 oz. cans) – drained, but not rinsed
10 oz. Rotel – (1 can) – not drained or rinsed
A little bland for my taste. Doubled the green chilies, taco seasoning, and ranch dressing mix and it was perfect!
Hi Bonnie, thanks for sharing your spicy changes!
its delicious
This was delicious! The whole family enjoyed it!