Santa Fe Soup
Santa Fe Soup is a hearty, creamy Southwestern soup made with ground beef, black beans, pinto beans, corn, Rotel, taco seasoning, ranch seasoning, and Velveeta cheese. Everything simmers together in chicken broth before the Velveeta is added at the end, creating a rich, cheesy broth loaded with beef, beans, and vegetables.
This easy stovetop soup has plenty of bold Tex-Mex flavor while still being simple enough for a weeknight dinner. The taco and ranch seasonings give the broth its signature flavor, while the Velveeta melts into the soup for a smooth, creamy finish.
What Is Santa Fe Soup?
Santa Fe soup is a hearty Southwestern-style soup made with seasoned ground beef, beans, corn, tomatoes, and Tex-Mex seasonings. Some versions are brothier and similar to taco soup, while this recipe has a creamier finish from melted Velveeta cheese.
The combination of black beans, pinto beans, corn, Rotel, taco seasoning, and ranch seasoning gives the soup its bold Southwest-inspired flavor, while the ground beef makes it filling enough to serve as a complete dinner.
Why You’ll Love This Recipe
Ingredient Tips
- Lean ground beef: Using lean ground beef keeps the soup hearty without adding too much extra grease to the broth. Brown it first, then lightly season with salt and black pepper.
- Rotel tomatoes and green chilies: Drain and rinse the Rotel before adding it. It brings tomato flavor and mild green chile flavor without adding all of the liquid from the can.
- Black beans and pinto beans: Using both gives the soup more texture and makes it especially filling. Rinse and drain both before they go into the pot.
- Whole kernel corn: Drain and rinse the corn as well. It adds a little sweetness that works well with the taco seasoning and creamy cheese broth.
- Taco and ranch seasoning: The two seasoning packets are what give this soup much of its Southwestern flavor. They go into the pot together before the chicken broth is added.
- Chicken broth: One 32-ounce carton gives you the 4 cups needed for the soup and creates the base before the cheese is added.
- Velveeta cheese: Use 16 ounces, cubed, and add it only after the soup has simmered for 20 minutes. Turn off the heat and give the cubes a few minutes to warm before stirring; they melt easily into the broth and give this version of Santa Fe soup its creamy finish.
Chef’s Tips
How To Make Santa Fe Soup
Brown the Ground Beef
- Heat a little oil in a large pot or Dutch oven over medium-high heat.
- Add the ground beef and cook until browned, lightly seasoning it with salt and black pepper.
Add the Vegetables and Seasonings
- Add the diced onion and drained Rotel to the cooked ground beef.
- Continue cooking until the onion begins to turn translucent and fragrant.
- Stir in the corn, black beans, pinto beans, taco seasoning, and ranch seasoning.
- Mix briefly, then pour in the chicken broth.
Simmer the Soup
- Lower the heat and bring the soup to a gentle simmer.
- Let it cook for about 20 minutes, stirring occasionally.
Add the Velveeta
- Cube the Velveeta and add it to the soup after the 20-minute simmer.
- Turn off the heat.
- Let the cheese sit in the hot soup for a few minutes to soften and begin melting.
- Stir until the Velveeta is completely melted and incorporated into the broth, then serve.
Santa Fe Soup Toppings
Santa Fe soup is already packed with flavor, but toppings can add extra texture and let everyone customize their own bowl. Good options include:
- Tortilla strips – Add crunch and reinforce the taco-style flavors.
- Sour cream – Adds a cool, creamy contrast to the warm soup.
- Shredded cheese – Gives the bowl an extra cheesy finish.
- Diced onion – Adds a little fresh bite.
- Sliced jalapeño – A good option if you want more heat.
- Avocado – Adds a creamy, fresh element that works well with the beans, corn, and Rotel.
Frequently Asked Questions (FAQs)
Can Santa Fe soup be made in the slow cooker?
Yes. Brown the ground beef on the stovetop first, then add it to the slow cooker with the remaining ingredients except the Velveeta. Cook on HIGH for about 3 hours, then add the Velveeta toward the end and allow it to melt into the soup.
What beans are used in Santa Fe soup?
This recipe uses both black beans and pinto beans. Using two types of beans gives the soup more texture and makes it especially hearty.
Is Santa Fe soup the same as taco soup?
They are very similar, and some recipes use the names interchangeably. This version has the familiar ground beef, beans, corn, Rotel, and taco seasoning you would expect from taco soup, but the addition of ranch seasoning and 16 ounces of Velveeta gives it a much creamier, cheesier broth.
When should I add the Velveeta?
Add the cubed Velveeta after the soup has simmered for about 20 minutes. Turn off the heat, let the cheese warm in the hot soup for a few minutes, then stir until completely melted.
How To Store Santa Fe Soup
Store leftover Santa Fe soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave or heat the soup gently on the stovetop until hot.
I don’t recommend freezing Santa Fe soup because the Velveeta can separate slightly and the vegetables may change in texture after thawing. For the best texture, store leftovers in the refrigerator and enjoy them within 4 days.
More Soup Recipes
If you’re looking for more hearty, flavor-packed soups, try one of these next:
- Taco Soup – The closest match to Santa Fe soup, with ground beef, beans, corn, and familiar taco-style flavors.
- Southwest Chicken Chili – Another Southwest-inspired option with bold seasoning and a hearty texture.
- Crockpot Cowboy Soup – A filling slow-cooker soup packed with beef and vegetables.
- Texas Cowboy Stew – A hearty beef-based option for when you want something even more substantial.
Santa Fe Soup
Ingredients
- 1 pound lean ground beef
- 1/2 medium yellow onion diced
- 1 can Rotel tomatoes & green chilies rinsed & drained
- 15 ounce whole kernel corn rinsed & drained
- 15 ounce black beans rinsed & drained
- 15 ounce pinto beans rinsed & drained
- 4 cups chicken broth one 32 ounce carton
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 16 ounces velveeta cheese cubed
Instructions
- Heat a little oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, lightly seasoning it with salt and black pepper.
- Add the diced onion and drained Rotel. Continue cooking until the onion begins to turn translucent and fragrant.
- Add the corn, black beans, pinto beans, taco seasoning, and ranch seasoning. Stir briefly to combine, then pour in the chicken broth.
- Lower the heat to a simmer and cook for about 20 minutes, stirring occasionally.
- Add the cubed Velveeta, then turn off the heat. Let the cheese sit in the hot soup for a few minutes to begin melting.
- Stir until the Velveeta is completely melted and incorporated into the soup, then serve.
Notes
- Drain and rinse the Rotel, corn, black beans, and pinto beans before adding them.
- Add the Velveeta after the 20-minute simmer and melt it with the heat turned off.
- Slow cooker: Brown the ground beef first, then add it and the remaining ingredients except the Velveeta to the slow cooker. Cook on HIGH for 3 hours, then add the Velveeta and allow it to melt into the soup.
