Santa Fe Soup: The Ultimate Comfort Food Recipe

Introduction to Santa Fe Soup

This Santa Fe Soup is the perfect dish for those chilly nights or gatherings with friends and family. Packed with hearty ingredients and vibrant flavors, it’s a comforting bowl of goodness that warms your soul. Whether you’re a seasoned cook or just starting out, this recipe is simple to follow and results in a delicious meal that everyone will love.

A Personal Story Behind My Santa Fe Soup Journey

Growing up in a family that cherished home-cooked meals, Santa Fe Soup was a staple during the colder months. My grandmother used to prepare it every winter, filling the house with the savory aroma of simmering beef and spices. It was always a highlight on game days or during family gatherings. Now, I carry on this tradition, sharing this delightful recipe with my loved ones, creating new memories around the dinner table.

What Makes This Santa Fe Soup Recipe Special?

What sets this Santa Fe Soup apart is its rich blend of flavors and textures. The combination of ground beef, beans, and the zesty kick from Rotel gives it a unique taste that is both satisfying and filling. With the added convenience of using pantry staples like canned beans and broth, this recipe is not only quick to make but also budget-friendly. Plus, it’s versatile enough to allow for various toppings, making each bowl customizable to your liking.

The Full Santa Fe Soup Recipe

Ingredients

• 1 pound ground beef
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 can (10 ounces) Rotel
• 1 can (16 ounces) pinto beans, drained
• 1 can (15 ounces) black beans, drained
• 1 can (16 ounces) kidney beans, drained
• 1 can corn kernels, drained
• 1 packet taco seasoning
• 1 packet ranch seasoning
• 2 cups beef broth

Instructions

1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Make sure to break it apart as it cooks for even browning. Drain any excess grease to keep the soup light.
2. Add the diced onion and cook for 3-4 minutes until it becomes translucent. Stir occasionally to prevent sticking.
3. Stir in the minced garlic, salt, and pepper, cooking for an additional 30 seconds to 1 minute until fragrant. This step enhances the flavor of your soup.
4. Add the taco seasoning, ranch seasoning, beef broth, Rotel, pinto beans, black beans, kidney beans, and corn. Mix well to combine all the ingredients.
5. Cover the pot and simmer on medium-low heat for 30 minutes. This allows the flavors to meld beautifully. Stir occasionally and adjust the heat as necessary to maintain a gentle simmer.

Serving Suggestions and Variations for Santa Fe Soup

Serve your Santa Fe Soup with an array of toppings to enhance the flavor and presentation. Consider adding shredded cheese, a dollop of sour cream, or fresh cilantro for a burst of freshness. You can also serve it with warm cornbread or tortilla chips for a delightful crunch. For variations, feel free to add diced bell peppers or zucchini for extra veggies, or use chicken instead of beef for a lighter option.

Frequently Asked Questions About Santa Fe Soup

Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for longer storage.

What can I use instead of beef broth?
If you prefer a lighter soup, vegetable broth works well as a substitute. Just keep in mind it will alter the flavor slightly.

Can I make this soup in a slow cooker?
Absolutely! You can brown the beef and onions in a skillet first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Is this soup spicy?
It has a mild kick from the Rotel. If you prefer a spicier soup, you can add jalapeños or chili powder to taste.

Recipe Stats

• Prep Time: 10 minutes
• Cooking Time: 40 minutes
• Total Time: 50 minutes
• Calories per Serving: 350
• Servings: 6

Santa Fe Soup

A comforting and hearty soup made with ground beef and beans, perfect for chilly nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Calories 350 kcal

Equipment

• Large pot or Dutch oven For cooking the soup.

Ingredients

  

Main Ingredients

• 1 pound ground beef
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 can (10 ounces) Rotel
• 1 can (16 ounces) pinto beans, drained
• 1 can (15 ounces) black beans, drained
• 1 can (16 ounces) kidney beans, drained
• 1 can corn kernels, drained
• 1 packet taco seasoning
• 1 packet ranch seasoning
• 2 cups beef broth

Instructions

 

• In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess grease.
• Add the diced onion and cook for 3-4 minutes until translucent.
• Stir in the minced garlic, salt, and pepper, cooking for an additional 30 seconds to 1 minute until fragrant.
• Add the taco seasoning, ranch seasoning, beef broth, Rotel, pinto beans, black beans, kidney beans, and corn. Mix well.
• Cover the pot and simmer on medium-low heat for 30 minutes, stirring occasionally.

Notes

Serve with your favorite toppings like shredded cheese, sour cream, or fresh cilantro. This soup can be stored in the refrigerator for up to 3 days or frozen for longer enjoyment.

Keyword Santa Fe Soup Recipe