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Santa Fe Soup Recipe

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I love making this Santa Fe Soup soup because they’re easy (one pot), and the leftovers always taste better the next day. Totally true with this soup. My Mom shared this recipe with me several years ago. I love it because most of the ingredients are pantry staples. Brown some meat, throw in some beans and seasonings and you’re done! The flavors come together the longer it simmers, but it can be ready in as little as 30 minutes. I got a late start tonight, so once it came together, I simmered it for 20 minutes. And, boy was it good! I did change up the beans this time and just used what I had on hand from the Italian Sale at Publix a few weeks ago. Feel free to use what you have. You’ll notice that this recipe calls for the beans not to be drained. So I added the beans and all of their juice. I also do not salt the soup because of the sodium in the beans. My sister-in-law makes this, and she drains her beans. If you do drain them, add more chicken stock or water to get to the desired consistency. Either way, this soup is going to be great!

Santa Fe Soup Recipe:

Santa Fe Soup.JPG

Santa Fe Soup Ingredients:

2 lbs. ground beef
1 onion, chopped
1 16-oz. can pinto beans
1 16-oz. can black beans
2 16-oz. can kidney beans
2 16-oz. can corn
2 cans Rotel
2 packages Hidden Valley Ranch Dressing Mix
1 package Taco Seasoning
2 cups water (I used chicken broth)

**Drain corn- NOT beans

How To Make Santa Fe Soup:

Brown beef and onion in a large soup pot over medium-high heat. Drain off excess fat. Add seasoning packets and stir. Add beans (do not drain), add corn (drained), add Rotel (do not drain), add water (or chicken stock). Stir to mix well. Bring to a boil, reduce heat to low, cover, and simmer at least 20 minutes.

Serve with shredded cheese, sour cream and Tostitos.

**I used 2 16-oz. Cans black beans, 1 19-oz. Can garbanzo beans, and 1 19-oz. can white beans


(adapted from Sandy Sumlin)

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