Santa Fe Soup
Dive into a bowl of hearty, flavor-packed Santa Fe Soup, a one-pot wonder bursting with Southwestern flair! This easy-to-make soup combines seasoned ground beef, tender beans, sweet corn, and vibrant green chilies in a savory beef broth, all elevated with bold taco seasoning and creamy ranch dressing mix. Packed with protein and brimming with spices, this comforting dish comes together in just 45 minutes, making it perfect for busy weeknights or casual gatherings. Garnish with shredded cheddar, a dollop of sour cream, and fresh cilantro to add a touch of indulgence, and serve alongside crunchy tortilla chips for the ultimate dipping experience. Whether you’re feeding a crowd or meal-prepping for the week, Santa Fe Soup is a satisfying, family-friendly recipe that checks all the boxes for flavor, simplicity, and versatility!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 14.5-ounce cans diced tomatoes (undrained)
- 1 15-ounce can sweet corn (drained)
- 1 15-ounce can black beans (drained and rinsed)
- 1 15-ounce can pinto beans (drained and rinsed)
- 2 4-ounce cans green chilies (diced)
- 4 cups beef broth
- 1 packet (about 1 ounce) taco seasoning
- 1 packet (about 1 ounce) ranch dressing seasoning mix
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup (for topping, optional) shredded cheddar cheese
- 0.5 cup (for topping, optional) sour cream
- 0.25 cup (for topping, optional) cilantro, chopped
- 1 bag (for serving, optional) tortilla chips
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Once the oil is hot, add the diced onion and sauté for 3-4 minutes, until softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the ground beef to the pot. Break it up with a wooden spoon and cook until no longer pink, about 6-8 minutes. Drain any excess grease if necessary.
Stir in the taco seasoning, ranch dressing mix, salt, and black pepper. Mix well to coat the beef evenly.
Add the diced tomatoes, sweet corn, black beans, pinto beans, green chilies, and beef broth to the pot. Stir to combine.
Increase the heat to high and bring the soup to a boil.
Reduce the heat to low and let the soup simmer uncovered for 20 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pot.
Taste the soup and adjust seasonings if needed (e.g., more salt or pepper).
Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro if desired. Pair with tortilla chips for dipping.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 2058 mg | 89% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 13.9 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 281 mg | 22% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
