Creamy Santa Fe Soup – A Flavorful, Cheesy Comfort Soup Packed with Southwest Flair

If you're craving a soup that is both rich and comforting, while bursting with the flavors of the Southwest, look no further than this Creamy Santa Fe Soup. Loaded with hearty ground beef, velvety melted cheese, and a mix of beans and corn, this soup delivers a cheesy, savory experience in every bite. Perfect for any occasion, this one-pot wonder comes together easily and will warm you up from the inside out. Ideal for chilly nights, busy weeknights, or whenever you're looking to satisfy a craving for something indulgent and full of flavor!

Scroll down for the recipe!

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The Inspiration Behind Creamy Santa Fe Soup

This recipe takes inspiration from the bold flavors of Tex-Mex cuisine, blending together spices like taco seasoning and ranch dressing mix for a truly unique and flavorful soup. The creamy base made from Velveeta cheese adds richness, while the combination of beans, corn, and ground beef provides a hearty, filling dish. It’s like a delicious mashup of taco night and comfort food, all in one bowl.

Why You’ll Love Creamy Santa Fe Soup

Not only is this soup easy to make, but it’s also packed with all your favorite Tex-Mex ingredients. The ground beef gives it a hearty base, while the Velveeta cheese brings that irresistibly creamy texture. With the added corn, black beans, and pinto beans, this soup is not only filling but packed with flavor. And the best part? It all comes together in one pot, making cleanup a breeze.

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Nutritional Information (Per Serving, Based on 6 Servings):

• Calories: 420 kcal
• Fat: 25g
• Carbohydrates: 25g
• Protein: 24g
• Sodium: 980mg
• Fiber: 6g

This soup is a hearty meal on its own, but you can pair it with tortilla chips or a side salad for a complete Tex-Mex inspired dinner.

Serving Suggestions and Pairings

Creamy Santa Fe Soup pairs perfectly with a variety of Tex-Mex-inspired sides. Serve it with tortilla chips for dipping, or with a side of cornbread to soak up all that creamy, cheesy goodness. For a lighter pairing, try serving it alongside a simple green salad with a tangy lime vinaigrette.

Want to take it up a notch? Add a dollop of sour cream or some freshly chopped cilantro for an extra burst of flavor. A slice of avocado or a squeeze of lime juice on top can also help brighten up the dish, making each bite even more irresistible.

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Storage and Reheating Tips

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a pot over medium-low heat, stirring occasionally until it’s warmed through. If the soup becomes too thick after refrigerating, add a splash of chicken broth or water to thin it out to your desired consistency.

This soup also freezes well. Store it in freezer-safe containers for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge, then reheat as usual.

Cooking Tips

Make it Extra Creamy: For an even creamier soup, consider adding an extra 4 ounces of Velveeta cheese or a splash of heavy cream at the end.

Add Some Spice: If you like your soup with a little heat, try adding a chopped jalapeño or a dash of cayenne pepper when browning the ground beef.

Customize Your Beans: Feel free to switch up the beans. You can use kidney beans, chickpeas, or even a blend of your favorites to change up the flavor and texture.

Optional Variations

• Cheesy Overload: For even more cheesy goodness, sprinkle shredded cheddar or pepper jack cheese on top before serving.
• Vegetarian Option: Omit the ground beef and add extra beans, or substitute with plant-based meat alternatives to make this soup vegetarian-friendly.
• Taco Soup Twist: Add a handful of tortilla strips or crumbled tortilla chips on top of the soup right before serving for added crunch and texture.

Creamy Santa Fe Soup Recipe

Ingredients:

• 1 pound lean ground beef
• ½ medium yellow onion, diced
• 1 can Rotel tomatoes & green chilies, rinsed and drained
• 1 can whole kernel corn, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 4 cups chicken broth (one 32-ounce carton)
• 1 packet taco seasoning
• 1 packet ranch seasoning
• 16 ounces Velveeta cheese, cubed
• Kosher salt and freshly ground pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat a little oil over medium-high heat. Add the ground beef, season lightly with salt and pepper, and brown it, breaking it apart as it cooks.
2. Once the ground beef is fully browned, add the diced onions and Rotel tomatoes. Cook, stirring occasionally, until the onions become translucent and fragrant, about 5 minutes.
3. Add in the rinsed corn, black beans, and pinto beans. Stir everything together until well mixed.
4. Sprinkle the taco seasoning and ranch seasoning packets over the ingredients. Stir to combine, then pour in the chicken broth.
5. Reduce the heat to low and let the soup simmer for about 20 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot.
6. After 20 minutes, add the cubed Velveeta cheese to the soup. Stir gently until the cheese is fully melted and the soup is smooth and creamy. You can turn off the heat at this point.
7. Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
8. Ladle the soup into bowls, and serve hot. Garnish with shredded cheddar cheese, sour cream, or tortilla chips if desired.

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This easy, flavorful soup will become a go-to favorite for busy weeknights or lazy weekends. Creamy, cheesy, and loaded with Tex-Mex flavors, every bowl is packed with hearty goodness!