Craving a dish that’s both incredibly flavorful and wonderfully easy? Look no further than this amazing Santa Fe Soup recipe! Often called Taco Soup, it’s a hearty Tex-Mex inspired meal that promises warmth and robust flavors in every spoonful. Perfect for chilly evenings or feeding a crowd, this one-pot wonder combines seasoned ground beef, a medley of beans, sweet corn, and vibrant spices. Get ready to enjoy a truly satisfying dinner with minimal fuss and maximum taste.
Table of Contents
Why You’ll Love Santa Fe Soup
- It’s a true one-pot wonder, simplifying cleanup and making dinner prep a breeze for busy weeknights.
- Packed with hearty ingredients like ground beef, a trio of beans, and sweet corn, this soup is incredibly satisfying and perfect for feeding a crowd.
- Utilizes common pantry staples, making it an economical and accessible meal that you can whip up anytime.
- The flavors deepen beautifully overnight, meaning leftovers are just as delicious, if not more so, the next day!
Ingredients
- 2 pounds lean ground beef
- 1 medium yellow onion, finely chopped
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon ground cumin
- 1 (15-ounce) can pinto beans, undrained
- 1 (15-ounce) can black beans, undrained
- 1 (15-ounce) can kidney beans, undrained
- 1 (4-ounce) can chopped green chiles, undrained
- 2 (11-ounce) cans Shoepeg corn, drained (or sweet white corn)
- 1 (10-ounce) can Rotel diced tomatoes with green chiles, undrained
- 1 (1-ounce) packet taco seasoning mix (low sodium if preferred)
- 1 (1-ounce) packet ranch dressing and seasoning mix
- 2 cups beef broth (or water for a lighter option)
- Fresh lime wedges, for garnish
- Shredded cheddar or Monterey Jack cheese, for garnish
- Sliced avocado, for garnish
- Chopped fresh cilantro, for garnish (optional)
Instructions
Step 1:
Brown the Beef and Aromatics: In a large, heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat. Add chopped yellow onion, sea salt, pepper, and ground cumin. Cook, breaking meat apart, until beef is fully browned and onion is translucent, about 8-10 minutes. This builds a foundational flavor for the soup.
Step 2:
Drain Excess Fat: Carefully drain any accumulated grease from the pot. Removing the fat ensures your soup isn’t overly greasy and maintains a clean, hearty texture.
Step 3:
Combine Remaining Ingredients: Return the pot to the stovetop. Add the undrained pinto, black, and kidney beans (their liquids contribute to the soup’s body and flavor), undrained chopped green chiles, drained Shoepeg corn, undrained Rotel, taco seasoning mix, ranch seasoning mix, and beef broth. Stir everything thoroughly to combine all vibrant ingredients.
Step 4:
Simmer to Perfection: Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 20-30 minutes. Simmering allows all the wonderful Tex-Mex flavors to meld and deepen, creating a truly harmonious and delicious soup.
Step 5:
Serve and Garnish: Ladle the hot Santa Fe Soup into bowls. Garnish generously with fresh lime wedges, shredded cheese, and sliced avocado for a burst of freshness, creamy texture, and tangy contrast. Serve immediately and enjoy this comforting, flavor-packed meal!
Serving and Storage Tips
Serve your Santa Fe Soup piping hot, garnished generously with shredded cheese, a dollop of sour cream, sliced avocado, and a squeeze of fresh lime. Crushed tortilla chips or warm cornbread make perfect accompaniments. Leftovers store beautifully! Transfer cooled soup to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze in freezer-safe bags or containers for up to 3 months. To reheat, simply thaw frozen soup in the refrigerator overnight. Warm gently on the stovetop over medium-low heat or in the microwave until heated through, stirring occasionally. Ensure it reaches an internal temperature of 165°F (74°C) before serving.
Helpful Notes
- Brown your ground beef thoroughly and drain any excess fat before adding other ingredients. This crucial step creates a richer, deeper flavor base for your soup.
- Don’t rush the simmer. Allowing the soup to gently bubble for at least 20-30 minutes lets all the Tex-Mex flavors fully meld and intensify, making it even more delicious.
- Customize your spice level! If you prefer more heat, consider adding an extra can of diced green chiles, a few dashes of your favorite hot sauce, or a pinch of cayenne pepper.
Conclusion
This Santa Fe Soup, also affectionately known as Taco Soup, is more than just a meal; it’s a bowl of comforting Tex-Mex goodness that brings smiles to every table. Its simplicity, combined with a burst of robust flavors from seasoned ground beef, beans, corn, and zesty spices, makes it an instant family favorite. Whether you’re feeding a hungry crowd or enjoying a cozy night in, this one-pot wonder delivers maximum taste with minimal effort. It’s hearty, satisfying, and incredibly versatile, proving that delicious home-cooked meals don’t have to be complicated. We hope this Santa Fe Soup becomes a cherished recipe in your kitchen! If you try this fantastic dish, please let us know how it turned out by leaving a comment below. Your star ratings are incredibly helpful to other home cooks, so don’t forget to give it a review. And if you love it as much as we do, spread the warmth and share this recipe with your friends and family on social media!
Santa Fe Soup
Ingredients
- 2 pounds lean ground beef
- 1 medium yellow onion finely chopped
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1 teaspoon ground cumin
- 1 15-ounce can pinto beans, undrained
- 1 15-ounce can black beans, undrained
- 1 15-ounce can kidney beans, undrained
- 1 4-ounce can chopped green chiles, undrained
- 2 11-ounce cans Shoepeg corn, drained (or sweet white corn)
- 1 10-ounce can Rotel diced tomatoes with green chiles, undrained
- 1 1-ounce packet taco seasoning mix (low sodium if preferred)
- 1 1-ounce packet ranch dressing and seasoning mix
- 2 cups beef broth or water for a lighter option
- Fresh lime wedges for garnish
- Shredded cheddar or Monterey Jack cheese for garnish
- Sliced avocado for garnish
- Chopped fresh cilantro for garnish (optional)
Instructions
Step 1:
- Brown the Beef and Aromatics: In a large, heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat. Add chopped yellow onion, sea salt, pepper, and ground cumin. Cook, breaking meat apart, until beef is fully browned and onion is translucent, about 8-10 minutes. This builds a foundational flavor for the soup.
Step 2:
- Drain Excess Fat: Carefully drain any accumulated grease from the pot. Removing the fat ensures your soup isn’t overly greasy and maintains a clean, hearty texture.
Step 3:
- Combine Remaining Ingredients: Return the pot to the stovetop. Add the undrained pinto, black, and kidney beans (their liquids contribute to the soup’s body and flavor), undrained chopped green chiles, drained Shoepeg corn, undrained Rotel, taco seasoning mix, ranch seasoning mix, and beef broth. Stir everything thoroughly to combine all vibrant ingredients.
Step 4:
- Simmer to Perfection: Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 20-30 minutes. Simmering allows all the wonderful Tex-Mex flavors to meld and deepen, creating a truly harmonious and delicious soup.
Step 5:
- Serve and Garnish: Ladle the hot Santa Fe Soup into bowls. Garnish generously with fresh lime wedges, shredded cheese, and sliced avocado for a burst of freshness, creamy texture, and tangy contrast. Serve immediately and enjoy this comforting, flavor-packed meal!
Notes
Nutritional Information (Estimated)
Note: These values are per serving and are approximate.| Nutrient | Amount |
|---|---|
| Calories | 269 kcal |
| Fat | 5g |
| Carbohydrates | 33g |
| Protein | 24g |
| Sugar | 6g |
| Fiber | 9g |
| Sodium | 796mg |
Frequently Asked Questions (FAQ)
Can I make Santa Fe Soup in a slow cooker?
Absolutely! Brown the ground beef and onion first. Then, transfer them along with all other ingredients to your slow cooker. Cook on low for 4-8 hours or on high for 2-4 hours, until heated through and flavors have melded.
How can I make this Santa Fe Soup vegetarian?
To make it vegetarian, simply omit the ground beef. You can replace it with extra beans (like a can of chickpeas or more black beans), cooked lentils, or plant-based ground crumbles. Use vegetable broth instead of beef broth.
Can you freeze Santa Fe Soup?
Yes, Santa Fe Soup freezes very well! Allow the soup to cool completely, then transfer it to freezer-safe bags or airtight containers. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
What if my Santa Fe Soup is too thin or too thick?
If your soup is too thin, simmer it uncovered for a bit longer to allow some liquid to evaporate, or mash a portion of the beans against the side of the pot to naturally thicken it. If it’s too thick, simply stir in a little more beef broth or water until you reach your desired consistency.
