Santa Fe Soup
From the Ranch and taco seasonings, tender ground beef, sweet shoepeg corn, and delicious pinto, kidney, and black beans this Santa Fe Soup Recipe is full of flavor! Irresistibly good to eat and easy to make, this soup with make it into your meal rotation in no time.
Ingredients
- 2 pounds ground beef or turkey
- 1 medium onion diced
- 2 ounces dry Ranch Seasoning 2 packets
- 2 ounces dry taco seasoning 2 packets, heat of choice
- 1 cups water
- 30.5 ounces white corn or shoepeg corn 2- 15.25 ounce cans white corn, undrained
- 10 ounces diced tomatoes with chilies undrained
- 29 ounces diced tomatoes undrained
- 15.5 ounces black beans 1 can, drained and rinsed
- 15.5 ounces kidney beans 1 can, drained and rinsed
- 16 ounces pinto beans 1 can, drained and rinsed
- Garnishes: sour cream, shredded cheddar cheese, Chili Cheese Fritos, avocado, lime
Instructions
Slow Cooker Santa Fe Soup
- Brown the ground beef with the onion until no longer pink in a large skillet on medium heat- season with salt and pepper to taste. Drain off the grease.
- Add all ingredients to a 6-quart or larger slow cooker, stir well, and cook for 4 hours on low, stirring occasionally.Serve with a dollop of sour cream, a sprinkle of cheese, and Chili Cheese Fritos. Enjoy!
Stove Top Santa Fe Soup
- Brown the ground beef with the onion until no longer pink in a large stock pot on medium heat—season with salt and pepper to taste. Drain off the grease.
- Add the brown ground beef and all other ingredients to the stock pot. Stir. Bring to a boil and then cook on low for 1 hour. Continue stirring occasionally.Serve with a dollop of sour cream, a sprinkle of cheese, and Chili Cheese Fritos. Enjoy!