Santa Fe Soup Recipe

4.70 from 26 votes

This Santa Fe Soup is hearty, delicious, and full of different flavors and textures and the best part is that it feeds a village!

Prep Time5

Cook Time40

Total Time45

Course: Soups & Stews

Cuisine: North American

Diet: Gluten Free

Servings:

Calories: 269kcal

Author: Linda

Equipment

Lodge Dutch Oven

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

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.

Nutrition