Santa Fe Soup

Creamy Santa Fe soup made with ground beef, black beans, pinto beans, corn, Rotel, taco seasoning, ranch seasoning, and melted Velveeta cheese.

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Course: Soup

Cuisine: American

Keyword: Santa Fe Soup

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: serving

Calories: 476kcal

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.

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.