Community Pick
Creamy Velveeta Santa Fe Soup
"This is so good! It's nice and cheesy and oh so easy to put together. Really good with slices of hot cornbread. I got this recipe from my Mother who is a wonderful cook. Cook time is time it takes to melt the cheese in the soup mixture."
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 453.59 g ground beef
- 1 large onion, diced
- 432.33 g can corn, undrained
- 453.59 g can pinto beans or 453.59 g can black beans, undrained
- 411.06 g can stewed tomatoes, undrained
- 283.49 g can Ro-Tel tomatoes, undrained
- 453.59 g Velveeta Mexican cheese
directions
- Brown ground beef with onion; drain fat well.
- In a large pot combine ground beef, corn, beans and stewed tomatoes and Ro-tel tomatoes.
- Cube cheese and add to soup pot; stir over low flame until melted and blended.
Questions & Replies
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Reviews
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There are some choices to make within the recipe. Mexican Velveeta comes in hot and mild. Rotel comes in regular, mild, and two others. I chose the hotter versions of both and I'm glad I did because I like hot stuff. I made this twice. The 2nd time I used 2 cans of no-salt black beans instead of one can of pinto beans. I greatly prefer the black beans. Both times I used frozen corn instead of canned to reduce the sodium content. To make up for the liquid in the can of corn I added 1/4 cup of low sodium beef stock. I tasted it before adding the Velveeta. It was darn good without it. Next time I may use half the amount of Velveeta or eliminate it and top each serving with grated pepper cheese instead. By the way, cubing Velveeta was interesting. It glued itself back together after the knife went thru it. But it melted like a dream. Next time I think I'll use two cans of black beans because I liked them, two cans of stewed tomatoes because I like them, and no Velveeta, adding grated pepper cheese to the top instead. Or less Velveeta and add grated pepper cheese on top. Or..... Whatever I do, I think I'd like a sprinkling of sliced green onion on top. And of course, chives, since mine are already up. -
WOW! For as few of ingredients as this soup had, the flavor is outstanding. This is certainly not for those watching calories, however, it was incredibly easy and quick to make. Where there were options, I used black beans, balsamic seasoned stewed tomatoes, original Rotel, and original velveeta, figuring the Rotel would have enough spice for me. Great soup that I will definitely add to my regular line-up. -
Ohmygosh! I thought with so little time and ingredients this couldn't possibly be that good...but it is! My family ate it up (although I added a can of diced green chiles and a can of diced jalepenos) and I wished I had doubled the recipe. Give it a try and kudos to the recipe submitter! -
A very versatile recipe! Good all year round, but especially good in the winter months!
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I made this and my husband raved about it! We have been looking for a soup with this flavor for quite awhile. I had to use regular Velveeta, but will continue looking for Velveeta Mexican cheese as I think we would like the spicier flavor. My husband would like me to try the hotter Rotel just for fun. It was great with a little beef broth that I had left from another recipe as well. It was just the two of us, but we ate the whole amount over two days! I think I will make a batch to freeze to take with us RVing. Might also be good with tortilla chips! Highly recommend this easy soup! Thanks for sharing.
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Tweaks
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I have made this soup for quite a while, the only difference being I use jalapeo ranch style beans instead. So easy to throw together, tastes great, and even the left overs are good! -
There are some choices to make within the recipe. Mexican Velveeta comes in hot and mild. Rotel comes in regular, mild, and two others. I chose the hotter versions of both and I'm glad I did because I like hot stuff. I made this twice. The 2nd time I used 2 cans of no-salt black beans instead of one can of pinto beans. I greatly prefer the black beans. Both times I used frozen corn instead of canned to reduce the sodium content. To make up for the liquid in the can of corn I added 1/4 cup of low sodium beef stock. I tasted it before adding the Velveeta. It was darn good without it. Next time I may use half the amount of Velveeta or eliminate it and top each serving with grated pepper cheese instead. By the way, cubing Velveeta was interesting. It glued itself back together after the knife went thru it. But it melted like a dream. Next time I think I'll use two cans of black beans because I liked them, two cans of stewed tomatoes because I like them, and no Velveeta, adding grated pepper cheese to the top instead. Or less Velveeta and add grated pepper cheese on top. Or..... Whatever I do, I think I'd like a sprinkling of sliced green onion on top. And of course, chives, since mine are already up.
