Santa Fe Soup Recipe
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
12
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Calories
269 kcal
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Course
Soup
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Cuisine
North American
Santa Fe Soup Recipe
Description
The Santa Fe Soup Recipe features browned ground beef cooked with onions and cumin, combined with canned pinto, black, and kidney beans, chopped green chilis, Rotel tomatoes, and shoepeg or sweet white corn. Taco seasoning and ranch dressing mix add layered spice and seasoning, while water adjusts the consistency. The soup simmers to blend flavors and thicken slightly.
The resulting soup is a hearty stew-like dish balancing savory beef with the earthiness of beans and the brightness of chilis and tomatoes. The texture is chunky with tender meat and beans throughout.
This soup is typically served hot, garnished with lime wedges that add acidity, shredded cheese for richness, and avocado slices for creaminess. It is suitable for lunch or dinner, offering a filling and flavorful meal.
To store, cool to room temperature before refrigerating in airtight containers for 3-4 days. For longer storage, freeze in bags or containers up to 2-3 months and thaw in the fridge. When reheating, warm gently on the stove or microwave, stirring to ensure even heat and adding water or broth if the soup thickens too much. Reheat only as needed to preserve flavor.
Ingredients
- 2 lbs ground beef
- 1 yellow onion chopped
- salt to taste
- black pepper to taste
- 1/2 teaspoon cumin
- 16 oz. pinto beans 1 can, canned
- 15 oz. black beans 1 can, canned
- 16 oz. Kidney Beans 1 can, canned
- 4 oz. green chilis 1 can, canned, chopped
- 22 oz. shoepeg corn or sweet white corn (2 - 11 oz. cans, canned
- 10 oz. ROTEL (1 can)
- 1 oz. taco seasoning (1 packet)
- 1 oz. Ranch dressing mix 1 packet
- 2 cups of water
- lime wedge, for garnish
- cheese shredded, 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!
Notes
- Store cooled soup in airtight containers in the fridge for up to 4 days.
- Freeze in containers or bags with room for expansion for up to 3 months.
- Reheat on stove or in microwave, stirring and heating evenly.
- Add water or broth if soup becomes too thick upon reheating.
- Avoid multiple reheatings to maintain flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 269kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 24g | 48% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 796mg | 33% |
| Potassium | 774mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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