Santa Fe Soup
You'll love this filling and flavorful Santa Fe Soup! It's so easy to whip up and the leftovers are just as yummy. Try topping it with extras like tortilla chips, shredded cheese, and sour cream.
Servings: 6 servings
Calories: 440kcal
Ingredients
- 1 lb ground beef
- 1 oz taco seasoning
- 1 oz ranch seasoning
- 15 oz black bean 1 can, drained
- 15 oz green peas 1 can, drained
- 15 oz corn 1 can, drained
- 2 cand diced tomatoes
- 32 oz chicken broth or beef broth, vegetable broth, or water
Instructions
- Add ground beef to the skillet and turn the heat to high.
- While you wait for the stovetop to heat up, you can open the cans and drain all but the tomatoes.
- Once the beef starts sizzling, turn the heat down to medium high. Use a spatula to break up the beef into crumbles.
- Next, cook beef until done, stirring every minute. This will take about 8 minutes.
- Scoop the ground beef out of the skillet and add it to a soup pot.
- Add in the seasonings, all the cans of produce, and a carton of chicken broth. Mix it all together and turn the heat to high so the mixture can boil.
- Once the soup is boiling, turn the heat to med low or low- just enough for the soup to simmer. Let it cook for 10 minutes.
- After soup has simmered, turn off the heat. Ladle out portions and serve with toppings of your choice.
Notes
- Drain all the cans (beans, corn, peas) except for diced tomatoes
- When transferring the beef from the skillet to the soup pot, leave any excess grease/fat behind
- Can use beef broth, vegetable broth, or even water with this recipe
Nutrition
Serving: 1g | Calories: 440kcal | Carbohydrates: 43g | Protein: 26g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1354mg | Potassium: 559mg | Fiber: 11g | Sugar: 17g | Vitamin A: 1175IU | Vitamin C: 34mg | Calcium: 40mg | Iron: 5mg