I love this Santa Fe Soup—it’s hearty, spicy, and full of bold Southwestern flavors. It combines seasoned ground meat, beans, corn, tomatoes, and spices into a warming, easy-to-make bowl of comfort.
Why I’ll Love This Recipe
I’ll love this recipe because it comes together with pantry staples and delivers consistent flavor every time. It’s filling and crowd‑pleasing without much effort, whether on the stovetop or in a slow cooker. The seasoning packs a Tex‑Mex punch, and toppings let me personalize every bowl.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef (or ground turkey/chicken)
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Onion, chopped
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Garlic cloves, minced
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Ranch seasoning packet
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Taco seasoning packet
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Canned pinto beans, undrained
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Canned black beans, undrained
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Canned kidney beans, undrained
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Canned corn, drained
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Diced tomatoes (with or without green chiles such as Rotel)
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Water or beef/chicken broth
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Salt, pepper, cumin (optional)
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Garnishes: shredded cheese, sour cream, sliced avocado, chopped green onion or cilantro, lime wedges
directions
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I brown the ground meat with onion and garlic in a large pot, then drain off any fat.
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I stir in the ranch and taco seasoning—along with optional cumin—for extra depth.
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I add all the canned beans (undrained), corn (drained), diced tomatoes (with their juices), and water or broth.
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I bring it to a boil, reduce heat, then simmer covered for at least 30 minutes—up to 2 hours for richer flavor.
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I taste and adjust seasonings as needed.
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I ladle the soup into bowls and finish with toppings like sour cream, cheese, chopped avocado, green onions, cilantro, or a squeeze of lime.
Servings and timing
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Servings: about 6–12 (depending on portion size and recipe size)
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Prep Time: ~10 minutes
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Cook Time: 30 minutes to 2 hours
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Total Time: 40 minutes to 2 hours 10 minutes
Variations
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I use ground turkey or chicken for a lighter version.
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I make it meatless by omitting meat and using vegetable broth and extra vegetables like bell peppers or mushrooms.
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I add cream cheese during simmering for a creamy twist.
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I turn it into a slow cooker meal: after browning meat, I transfer everything to a crockpot and cook on low for several hours.
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I adjust heat with diced jalapeños, hot sauce, or additional seasoning packets.
storage/reheating
I cool the soup completely before storing it in an airtight container in the fridge for up to 4 days. It also freezes well—up to 3 months—and I thaw overnight before reheating. I reheat either on the stove or in the microwave until warmed through, stirring occasionally and adding a bit of water or broth if it thickens.
FAQs
What does Santa Fe Soup taste like?
It has a Tex‑Mex flavor: savory seasoned meat, beans and tomatoes with a spicy ranch‑taco seasoning blend. It’s savory, slightly smoky, and deeply satisfying.
Can I use fresh beans or veggies instead of canned?
Yes—I can use cooked fresh beans or soak and cook dried beans, and fresh corn or diced peppers. The cooking time might be a bit longer, but the flavor is just as good.
Can I make Santa Fe Soup vegetarian or vegan?
Absolutely—I omit the meat and use vegetable broth, and optionally toss in extra vegetables, grains, or plant‑based meat substitutes. I also use vegan taco and ranch seasoning versions.
How spicy is the soup?
It depends on the seasoning used. If I want mild heat, I stick with mild taco mix. For more kick, I add jalapeños, hot sauce, or use spicy versions of Rotel or seasoning blends.
Can I meal prep or freeze this soup?
Yes—I love making a big batch to store in individually portioned containers. It freezes beautifully for future meals and tastes even better after flavors have melded.
Conclusion
This Santa Fe Soup is my go‑to when I’m craving a flavorful, warming meal that’s easy to make and perfect for feeding a crowd. With minimal prep and endless flexibility, it’s ideal for busy nights or making ahead. I always top it with fresh garnishes to brighten each bowl.
