This Santa Fe Soup is hearty, delicious, and full of different flavors and textures and the best part is that it feeds a village!
I love a good soup that is full of flavor like this one and you will too! If you are looking for other hearty soups, I recommend my Creamy Enchilada Crockpot Vegetarian Chili, Easy Tuscan Bean Soup, or Creamy Buffalo Ranch Crockpot Chicken Soup.
Finding a recipe that will feed a large group can be a tough task, but with this Santa Fe Soup it has never been easier! What I love about this recipe is how different it is from your regular Taco Soup because of the added ingredients and flavors in the dish.
One ingredient that really makes this a Santa Fe Soup compared to other similar soups is the Shoepeg Corn used in the dish! Before this recipe I had not known about Shoepeg Corn. It has this sweet crisp flavor and is the perfect addition to this dish!
Quick, Easy, and Enough for Everyone!
When making this recipe the toughest part (if you can even call it that) is opening all the cans of ingredients that go into the dish. With that being said, if you have one of those automatic can openers, this will be the easiest 12 serving recipe you will ever make!
If that wasn’t enough, when you check out the directions there are only 4 steps when it comes to making this dish! Don’t get me wrong, I have made of plenty of delicious 20+ step recipes but sometimes you want something that takes just a few steps and is full of delicious flavors.
How to Make Santa Fe Soup
Assemble your ingredients. For exact amounts see the recipe card below.
In a large skillet add the ground beef, onion, cumin, salt and pepper and cook until beef is browned, then remove the grease.
After cooked, move beef mixture to a large pot on the stove and add in the beans, chilis, rotel, corn, seasonings and water.
Next, bring the pot to a boil then reduce heat and simmer for 20 minutes.
After simmering, serve and garnish the servings as desired with lime juice, cheese and avocado slices and enjoy!
Use Chicken, Turkey or Venison instead of Beef
Instead of beef, for a Chicken Santa Fe Soup version you can use ground chicken or a rotisserie chicken. For a Turkey version, use ground turkey. You can also use ground venison for a Venison Santa Fe Soup.
Make a Vegetarian Santa Fe Soup
In order to make this a vegetarian recipe, replace the beef with an extra can of black beans and an extra ½ can of pinto beans.
Recipes to Pair with this Santa Fe Soup
Storage and Reheating
Store this dish in an airtight container in your fridge for 5-7 days or in the freezer for up to 3 weeks.
To reheat this dish, you can do so in a pot on the stovetop on medium-high heat. If you are looking for a quicker way to heat up this dish you can put a serving in the microwave until warmed.
Santa Fe Soup Recipe
- 2 lbs ground beef
- 1 yellow onion - chopped
- Salt and Pepper to taste
- 1/2 teaspoon Cumin
- 1 can Pinto Beans
- 1 can Black Beans
- 1 can Kidney Beans
- 1 can chopped green chilis
- 2 cans shoepeg corn - or sweet white corn
- 1 can rotel
- 1 package taco seasoning
- 1 package ranch dressing mix
- 2 cups of water
- Lime wedge for garnish
- Shredded cheese for garnish
- Avocado sliced for garnish
- In a large skillet add the ground beef, onion, cumin, and salt and pepper and cook until beef is browned, remove the grease.
- Move beef mixture to a large pot on the stove and add in the beans, chilis, rotel, corn, seasonings and water.
- Bring the pot to a boil then reduce heat and simmer for 20 minutes.
- After simmering, serve and garnish servings as desired with lime juice, cheese and avocado slices and enjoy!