Santa Fe Soup is one of those recipes that feels like it’s giving you a hug from the inside out. Packed with ground beef, beans, corn, and just the right amount of spice, this soup is the answer when your family asks, “What’s for dinner?”—and you’re tired of racking your brain. Trust me, if you’ve got picky eaters or you’re juggling a busy schedule, this Santa Fe Soup is about to be your weeknight lifesaver.
Growing up in Texas, soups like this were part of our fall and winter rhythm. My mom had a knack for turning a pound of beef and a few pantry staples into meals that could stretch to feed half the neighborhood. And now, as a mom myself, I lean on recipes like this to keep dinner stress-free but still nourishing.
Table of Contents
Why You’ll Love This Santa Fe Soup
- Quick to make – dinner is ready in under an hour.
- Family-friendly – the flavors are bold but not overwhelming, perfect for adults and kids alike.
- Budget-conscious – uses canned beans and corn you probably already have on hand.
- Versatile – cook it on the stovetop or let it simmer in the slow cooker while you handle life.
What Does Santa Fe Soup Taste Like?
Imagine chili met taco night, but with a smoother, more comforting vibe. The beans bring heartiness, the corn adds a hint of sweetness, and the Rotel tomatoes bring a little kick without going overboard. It’s savory, lightly spiced, and downright cozy.
Ingredients You’ll Need for Santa Fe Soup
One of my favorite things about Santa Fe Soup is that it uses simple, budget-friendly ingredients you probably already have in your pantry. No fancy shopping trip required—just the basics that come together to create something cozy, filling, and packed with flavor.
Here’s a closer look at everything you’ll need:
- Ground beef (1 pound): The base of this soup. Browning the beef first gives the broth a rich, savory depth. You can also swap for ground turkey or chicken if you want a lighter twist—similar to my Hearty Ground Turkey Soup.
- Onion (1 cup, diced small): A must-have for flavor. Dice it into small pieces so it melts into the soup without overpowering each bite.
- Garlic (2 cloves, minced): Garlic adds warmth and rounds out the seasoning. Fresh garlic works best, but pre-minced is fine in a pinch.
- Seasonings (salt & pepper): Simple but essential. They balance out the richness of the beans and beef.
- Rotel (1 can, 10 ounces): These canned tomatoes with green chiles bring a little heat and tang, giving the soup that Southwestern kick.
- Pinto beans (1 can, 16 ounces, drained and rinsed): Mild and creamy, pinto beans add heartiness.
- Black beans (1 can, 15 ounces, drained and rinsed): A bit firmer in texture, they balance the softer beans and add a boost of protein.
- Kidney beans (1 can, 16 ounces, drained and rinsed): These larger beans hold their shape and give the soup a satisfying bite.
- Corn (1 can, drained): Sweet corn kernels add color and natural sweetness that pairs beautifully with the spices.
- Taco seasoning (1 packet): This is what makes the soup taste like taco night in a bowl. If you love bold flavors, try doubling it.
- Ranch seasoning (1 packet): This may sound unusual, but it adds creaminess and tang that really rounds out the flavor.
- Beef broth (2 cups): The liquid base that ties everything together. It deepens the flavor while keeping the soup light enough to sip.
What I love most about these ingredients is how flexible they are. If you’re missing one type of bean, just double up on another. Want to make it vegetarian? Skip the beef and add extra beans or even lentils. That’s the beauty of Santa Fe Soup—it’s forgiving, customizable, and always delicious.
If you enjoy stocking your pantry with canned beans and corn, you might also like my Cabbage Soup or this Three Sisters Stew, which also celebrate simple, hearty ingredients.
How to Make Santa Fe Soup (Step by Step)
The best part about Santa Fe Soup is how incredibly simple it is to pull together. Even if you’re short on time, you can have this hearty soup simmering away in no time. Here’s a detailed breakdown so you feel confident from the very first step:
Step 1: Brown the Beef
Start by placing a large pot or Dutch oven on the stove over medium heat. Add the ground beef and cook until it’s browned, breaking it up with a wooden spoon as it cooks. This takes about 6–8 minutes. Browning adds layers of flavor that really shine in the final soup. If you’re using a leaner meat like ground turkey, check out my Slow Cooker Taco Soup for another lighter option with big flavor.
Step 2: Drain and Add the Onion
Once the beef is browned, drain off any extra grease to keep the soup from feeling heavy. Add in the diced onion, stirring it into the meat. Let it cook for 3–4 minutes, or until it turns translucent and soft. This step sets the foundation for the comforting flavor Santa Fe Soup is known for.
Step 3: Stir in Garlic and Seasonings
Next, toss in the minced garlic along with the salt and pepper. Cook for 30–60 seconds, just until the garlic becomes fragrant. Be careful not to let it burn—burnt garlic can overpower the soup.
Step 4: Add the Seasoning Packets
This is where the magic happens! Sprinkle in the packet of taco seasoning and the packet of ranch seasoning. Stir everything well so the spices coat the beef and onions evenly. These two seasoning blends give Santa Fe Soup its signature flavor—savory, zesty, and just a little tangy.
Step 5: Add the Pantry Staples
Pour in the beef broth, then add the cans of Rotel, pinto beans, black beans, kidney beans, and corn. Make sure to drain and rinse your beans and corn before adding them—this keeps the soup from tasting too salty or starchy. Stir well so all the ingredients are combined.
Step 6: Simmer to Perfection
Cover the pot with a lid and turn the heat down to medium-low. Let the Santa Fe Soup simmer for about 30 minutes. This step allows the flavors to mingle and develop, transforming a handful of pantry staples into something deeply satisfying. If you have a little extra time, let it go closer to 40 minutes—the longer it simmers, the better it tastes.
Step 7: Taste and Adjust
After simmering, give your soup a taste. Want more spice? Add a dash of hot sauce or stir in some diced jalapeños. Craving creaminess? Stir in a little sour cream right before serving. Remember, Santa Fe Soup is wonderfully versatile and forgiving—you can make it exactly the way your family loves.
Optional: Slow Cooker Method
If you prefer the slow cooker, brown your beef and onion on the stovetop first, then transfer everything into your slow cooker. Add the garlic, seasonings, broth, beans, corn, and Rotel. Stir and cover. Cook on LOW for 6 hours or HIGH for 3 hours. It’s the perfect option if you want to set it and forget it until dinnertime.
Tips and Tricks for Perfect Santa Fe Soup
- Spice it up: Add jalapeños or a splash of hot sauce if you like things bold.
- Thicker texture: Simmer longer or mash some of the beans before serving.
- Topping ideas: Shredded cheese, sour cream, tortilla chips, or even avocado slices turn this soup into a customizable feast.
- Make it lighter: Swap ground turkey for the beef (see my Hearty Ground Turkey Soup).
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.
FAQs
Can I use chicken instead of beef?
Absolutely—ground chicken or turkey works great.
What if I don’t have Rotel?
Use a can of diced tomatoes plus a small can of green chiles.
Is Santa Fe Soup spicy?
Not overly. It has a mild kick, but you can adjust by adding or skipping extra heat.
Conclusion
Santa Fe Soup is more than just a meal—it’s comfort in a bowl. Whether you’re making it for a cozy weeknight dinner or doubling the batch for a game-day crowd, this recipe is one you’ll come back to again and again. The best part? Santa Fe Soup practically cooks itself, leaving you with more time to enjoy the people gathered around your table.
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Santa Fe Soup – The Best Easy Dinner You’ll Love
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A hearty Santa Fe soup filled with ground beef, beans, corn, and bold seasonings. Quick and easy to make on the stove or in a slow cooker for a flavorful family meal.
Ingredients
1 pound ground beef
1 cup onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 (10 ounce) can Rotel
1 (16 ounce) can pinto beans, drained
1 (15 ounce) can black beans, drained
1 (16 ounce) can kidney beans, drained
1 can corn kernels, drained
1 (1 ounce) packet taco seasoning
1 (1 ounce) packet ranch seasoning
2 cups beef broth
Instructions
1. In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess grease.
2. Add diced onion and cook 3–4 minutes until softened.
3. Stir in garlic, salt, and pepper, cooking for 30 seconds to 1 minute.
4. Add taco seasoning, ranch seasoning, beef broth, Rotel, pinto beans, black beans, kidney beans, and corn. Stir to combine.
5. Cover and simmer on medium-low heat for 30 minutes to let the flavors develop.
6. Serve hot with desired toppings like shredded cheese, sour cream, or tortilla chips.
Notes
Dice onions small so they soften quickly.
Always drain and rinse canned beans and corn before adding.
For extra spice, add diced jalapeños or a splash of hot sauce.
Simmering 20–30 minutes enhances the flavor.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup, Dinner
- Method: Stovetop, Slow Cooker
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 739mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 54mg
Keywords: Santa Fe soup, ground beef soup, taco soup, bean soup
