Santa Fe Soup
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!
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Servings: 7 serving
Calories: 476kcal
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
- 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
Nutrition
Calories: 476kcal | Carbohydrates: 52g | Protein: 40g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 2373mg | Potassium: 1034mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1112IU | Vitamin C: 4mg | Calcium: 431mg | Iron: 5mg
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