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"A close-up, top-down shot of a steaming bowl of vibrant Santa Fe Soup, garnished with fresh cilantro and a dollop of sour cream, on a rustic wooden table. The soup contains ground beef, black beans, pinto beans, kidney beans, corn, and diced tomatoes."
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Santa Fe Soup

This hearty Santa Fe Soup, also known as Taco Soup, is a vibrant Tex-Mex delight. Packed with seasoned ground beef, beans, corn, and zesty spices, it's a perfect one-pot meal for a cozy and flavorful dinner.
Course Dinner, Soup
Cuisine Tex-Mex
Keyword Santa Fe Soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 269kcal
Author C. Sophie

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