Santa Fe soup is a creamy velveeta soup loaded with flavor and some healthy veggies and beans. And I’ll show you the easiest way to make it!
Everyone loves a good potato soup but true hearty soup like this Santa Fe soup will not only hit the spot when hunger hits but it’ll fill your stomach much more.
For a true southwestern fill with beans, onions, corn and cheese you’ll check off a lot of boxes for fiber and veggies.
The addition of velveeta cheese makes an amazing creamy consistency to a hearty soup that everyone will have a hard time having leftovers.
This one pot Sante Fe soup is easy to make, so let’s get started with this version.
How To Make Santa Fe Soup
Ingredients needed
- Ground beef
- Yellow onion
- Rotel tomatoes and green chilies
- Corn
- Black beans
- Pinto beans
- Chicken broth
- Taco seasoning
- Ranch seasoning
- Velveeta cheese
Making the Santa Fe soup
- In a large pot or dutch oven on medium high heat add a little oil and brown the ground beef. Lightly season the ground beef with salt and black pepper.
- When the ground beef is cooked add in chopped onions and Rotel tomatoes. Cook until the onions begin to get translucent and fragrant.
- Next, add in the cans of corn, black beans and pinto beans. Then, pour in the taco seasoning and the ranch seasoning packet. Mix everything together for about 10 seconds then pour in the broth.
- Lower the heat to a simmer and allow everything to cook for about 20 minutes. Come back to stir the ingredients every so often.
- After 20 minutes is up cube the velveeta cheese and toss it in. You can turn off the heat now.
- Give the cheese a few minutes to warm up and melt. Then, stir everything together. The cheese will melt down easily and mix into the soup with no problems within a few minutes.
- Serve.
Variations
You can swap out the protein for shredded chicken for a different version. To add, using ground turkey, chicken or pork in place of beef is an option.
How long does Santa Fe soup last in fridge
In the refrigerator when stored properly this soup should last around 4 days. Be sure to store in an airtight container with a lid.
For freezing, I am not a fan of freezing anything with dairy in it. But, you could freeze this soup as well but there could be some separation and texture change in the veggies in the soup.
You can easily reheat this soup on the stove top or microwave.
Share these dishes with the soup or add them for next time
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
Santa Fe Soup
Ingredients
- 1 pound lean ground beef
- 1/2 medium yellow onion, diced
- 1 can Rotel tomatoes & green chilies, rinsed & drained
- 1 can whole kernel corn, rinsed & drained
- 1 can black beans, rinsed & drained
- 1 can 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
- In a large pot or dutch oven on medium high heat add a little oil and brown the ground beef. Lightly season the ground beef with salt and black pepper.
- When the ground beef is cooked add in chopped onions and Rotel tomatoes. Cook until the onions begin to get translucent and fragrant.
- Next, add in the cans of corn, black beans and pinto beans. Then, pour in the taco seasoning and the ranch seasoning packet. Mix everything together for about 10 seconds then pour in the broth.
- Lower the heat to a simmer and allow everything to cook for about 20 minutes. Come back to stir the ingredients every so often.
- After 20 minutes is up cube the velveeta cheese and toss it in. You can turn off the heat now.
- Give the cheese a few minutes to warm up and melt. Then, stir everything together. The cheese will melt down easily and mix into the soup with no problems within a few minutes.
- Serve