A Deliciously Tasty Santa Fe Soup Recipe

There’s nothing like a hearty soup packed full of flavors that is sure to appeal to foodies and picky eaters alike. You can make this soup in just about an hour, and it makes a big batch, so you can feed your family or friends and still have leftovers!

A Warm, Zesty Soup

This soup hits the spit when you’re looking for a recipe that is filling and tastes like a special treat without being that much work. This will be your go-to recipe when you’ve had a busy day and need a little comfort food.

This soup will be great the first day you have it or as leftovers, too, so don’t worry if you have a big batch leftover.

An Amazing Santa Fe Soup Recipe

You’ll have this meal ready in a breeze. Keep this recipe safe because you’ll be making it time and time again!


  • 1 pound ground beef
  • 3 cups vegetable broth
  • 1 teaspoon lime juice
  • 1 tablespoon butter
  • 1 sweet onion, chopped
  • 1 clove garlic, chopped
  • 1 can chopped green chilis
  • 1 can Rotel tomatoes with chilis
  • 1 can black beans
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 bag of frozen corn
  • 4 tablespoon taco seasoning (or 1 package)
  • 4 tablespoon ranch dressing mix (or 1 package)
  • ½ teaspoon cumin
  • Shredded cheddar cheese (garnish)
  • 1 sliced avocado (garnish)


  1. Melt the butter in a large pot over medium-high heat. When the butter is hot, add the chopped garlic and onion. Cook for about 4 minutes or until the onion is translucent.
  2. Add the ground beef and lime juice. Cook the ground beef until it is browned and cooked through. Drain the remaining grease.
  3. Put the pot back on the stove and add your broth, Rotel, beans, chilis, and seasoning. Bring the soup to a boil.
  4. When the pot is boiling, turn down the heat. Simmer for 20 minutes.
  5. Remove the soup from the stove and serve immediately. Top the soup with cheese and avocado slices.
  6. Enjoy your tasty soup!

Yes, this soup really is that easy. You definitely don’t have to be a cooking pro to handle this recipe. If you’re not a big cook, your family and friends will wonder where you’ve hidden your cooking talent when you pull this one out.

What to Serve This Soup With

This soup tastes great all on its own, but some people like to have it with tortillas or bread. It can also be a good side dish for any entree that you may want to have. I love to pair this with a taco salad. I buy extra ground beef, and after I cook it, I take a portion out for the salad and then leave the rest out for the soup. I’ll add some canned corn, tortilla strips, and any veggies I have in my fridge. Add some chipotle dressing, and I have a perfect soup and salad combo.

Is This Soup Good Leftover?

This soup is made for leftovers! There’s no doubt that this soup stores well, and it’s great to have ready for lunches or quick dinners throughout the week. It will last about a week in the fridge, and you can freeze it for about a month. It will technically last a little longer in the freezer, but the quality may not be as good. But you won’t want to keep this frozen for too long anyway. All you have to do is reheat it, and then you’re good to go.

How To Store This Soup

Keep any leftovers in an airtight container, and this will preserve the soup in the fridge or freezer. I love to meal-prep and make this soup for a week of lunches. I store individual servings in glass bowls so I can just get out my lunch for the day and go. When you’re ready to have this soup again, all you have to do is microwave it for a few minutes or warm it on the stove.

Is Santa Fe Soup Healthy?

Absolutely! This soup contains lots of foods that are rich in vitamins and minerals. The tomatoes, peppers, and onions don’t just make this recipe look good, but they also provide a good serving of veggies.

Tomatoes are rich in vitamin C, vitamin K, and fiber. The three beans in this recipe are full of fiber, which many people struggle to get enough of, and beans have so many other health benefits. This soup is hearty while still being calorie-efficient, so there’s no reason to feel guilty about this soup.

Can I Make Substitutions?

There’s no reason not to! I love to use what I have in my pantry to make this soup, even when the ingredients I have don’t match the recipe.

If I don’t have pinto beans, for example, I throw in some garbanzo beans, which are less traditional but taste just as good. If I don’t have chopped green chilis, I’ll throw in jalapeno slices from my garden that I pickle so I can have them all year round.

Instead of ground beef, I’ll sometimes use leftover chicken, tofu, or beef from other dinners. Turkey is another good choice for meat substitution, so if you’ve got some extra ground turkey, throw it on. If you love spice, hot sausage is another great addition. I’ve tried meats of all kinds in this recipe, and I haven’t been disappointed yet.

One of the best parts of this soup is that you can make a lot of changes, and it will still taste great. Even if you have to venture from the traditional recipe, you can make this soup your own to fit your family’s needs. I’ve even made swapped beans for starches like potatoes or pasta for the extra picky eaters in my life who don’t like beans, and it still hit the spot.

What If I Am Vegetarian?

If you are vegetarian, no worries! This soup doesn’t need meat to be a hit. I’ve had success throwing in tofu pieces. Sometimes, instead of tofu, I’ll throw in some rice, and with the beans already in the soup, you get a complete protein, which has all the amino acids your body needs from food. Being a vegetarian doesn’t mean you have to sacrifice the heartiness of this soup.

Don’t Like Spice?

Not everyone likes spicy soup, and the spice in this may be off-putting to some people. This soup won’t be overly spicy, but if you’re sensitive to spice, you can leave out some of the chilis or leave them out altogether.

If you’re like me and love spice, adding extra spice can hit the spot. I love to chop up a jalapeno and throw it in, or I’ll add pepper flakes or 1 teaspoon of cayenne pepper.

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