Santa Fe Soup Recipe

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4.3 (36)

Santa Fe soup creates quick meal solutions that can be made as mild or hot as preferred depending on individual taste preferences and Southwestern flavor tolerance. This versatile recipe accommodates different spice levels while maintaining authentic Southwestern characteristics and ingredient combinations. The customizable heat makes this appealing to diverse palates.

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This soup makes a quick meal that you can make as mild or as hot as you like depending on the stewed tomatoes with chilies that you use. Serve with hot corn bread or warmed flour tortillas.

Servings:
8
Yield:
8 servings
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Ingredients

1/2x
1x
2x

Original recipe (1X) yields 8 servings

  • 1 pound ground beef

  • 1 pound processed cheese food (eg. Velveeta), cubed

  • 1 onion, chopped

  • 1 (14.5 ounce) can peeled and diced tomatoes

  • 1 (10 ounce) can diced tomatoes with green chile peppers

  • 1 (15.25 ounce) can whole kernel corn

  • 2 (15 ounce) cans ranch-style beans

Directions

  1. Brown ground beef and drain off fat.

  2. In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..

Nutrition Facts (per serving)

455 Calories
22g Fat
36g Carbs
28g Protein
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Nutrition Facts
Servings Per Recipe 8
Calories 455
% Daily Value *
Total Fat 22g28%
Saturated Fat 10g51%
Cholesterol 72mg24%
Sodium 1827mg79%
Total Carbohydrate 36g13%
Dietary Fiber 8g28%
Total Sugars 9g
Protein 28g57%
Vitamin C 7mg8%
Calcium 392mg30%
Iron 4mg23%
Potassium 518mg11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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John Davis
John Davis

Hi, I’m John Davis!
Food has always been my favorite way to connect with people, and that’s why I started blogging about it. I love sharing quick, creative recipes that prove cooking at home can be just as exciting as eating out. Whether it’s a speedy weeknight dinner or a fun snack, I enjoy keeping things simple, flavorful, and approachable for everyone. When I’m not experimenting in the kitchen, I’m usually exploring new cuisines or hunting for fresh inspiration at local markets.

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