Santa Fe Soup

Donna Brown


I received this recipe from my daughter. This soup is so easy and flavorful. It improves the longer it sits and the flavors combine. It freezes really well, too. It is great with Mexican Cornbread, crackers, or Tostito chips and with whatever toppings you like. You can substiture or add kidney beans, if you desire.


★★★★★ 1 vote



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  • 2 lb
    ground beef (or ground turkey)
  • 1 medium
    onion, chopped
  • 1 can(s)
    Rotel tomatoes, do not drain
  • 1 can(s)
    diced tomatoes, do not drain
  • 1 can(s)
    black beans, drain and rinse well in colander
  • 1 can(s)
    pinto beans, drain well
  • 2 can(s)
    Shoepeg corn, drain (you can substitute a can of cream style corn)
  • 2-3 c
    chicken or beef broth
  • 1 pkg
    taco seasoning mix
  • 1 pkg
    dry Ranch Dressing mix
  • ·
    minced garlic, about a teaspoon, or to taste
  • ·
    Shredded cheese, sour cream, sliced chilies, or whatever toppings you prefer

How to Make Santa Fe Soup


  1. Saute meat, onion, and garlic, until meat is no longer pink and onion and garlic are translucent; drain well. Place in large stock pot. Add all other ingredients. Simmer 2 hours on stove top or in crockpot for several hours on low. Add more chicken broth, beef broth or water if needed. When ready to serve, top with shredded cheese, sour cream or favorite toppings. Serve with Tostito chips, crackers or Mexican cornbread.

Printable Recipe Card

About Santa Fe Soup

Course/Dish: Beef Soups, Turkey Soups
Other Tag: Quick & Easy

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