Santa Fe Soup

★★★★★ 1 Review
gabbiegirl avatar
By Donna Brown
from West TN, TN

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.


  •   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

  • 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.

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