Name: Santa Fe Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8-10 serving(s)
Ingredients: 2 lbs ground beef; 1 large white onion; 2 (1 ounce) packages dry ranch dressing mix; 2 (1 1/4 ounce) packages taco seasoning; 2 (14 ounce) cans black beans; 2 (14 ounce) cans diced tomatoes; 1 (10 ounce) can Rotel Tomatoes; 2 (14 ounce) cans corn niblets

6

Recipe by Smilynn

6

People talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

Very flavorful, easy to prepare soup recipe. I don't know the origin of this recipe. I got it from a friend.

Ready In:: 50mins
Serves:
Units:

6

People talking

Join In Now Join the conversation!

ingredients

2 lbs ground beef
1 large white onion
2 (1 ounce) packages dry ranch dressing mix
2 (1 1/4 ounce) packages taco seasoning
2 (14 ounce) cans black beans
2 (14 ounce) cans diced tomatoes
1 (10 ounce) can Rotel Tomatoes
2 (14 ounce) cans corn niblets

directions

brown beef with chopped onion and drain.
mix all ingredients (do not drain cans) together.
bring to a boil.
cover and simmer 30 minutes minimum.
top servings with sour cream and shredded cheddar if desired.
serve with tostida scoops.
This recipe can be cut in half by using one can of everything, one each of seasoning pkgs and half a can of rotel.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Smilynn

Contributor

@Smilynn

Contributor

"Very flavorful, easy to prepare soup recipe. I don't know the origin of this recipe. I got it from a friend."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by cbarnes_10556299

11/1/2013

This soup is excellent and great for a "crowd"! In all fairness, this recipe is published in "Food for Thought", by The Junior League of Birmingham Alabama, which has a copyright of 1995.

Reply
review by Memily Giraffe

3/1/2010

I make a similar recipe and it's awesome! Serve with cilantro and sour cream, mmmmmm, delicious!

Reply
review by Deborah D.

10/20/2007

Very easy to make. I leave out the Rotel tomatoes and the black beans and use kidney beans in their place, which adds color too. As white onions can worsen arthritis, I only use yellow onions; the stronger the onion the sweeter it is after cooking. I serve this with a heaping spoonful of sour cream, a generous sprinkle of grated aged cheddar and a big fist full of Fritos on top. The longer you keep this, the more robust the flavor becomes. (Save up to a week). It freezes VERY WELL. It truly is a crowd pleaser and kids love it. One of the best all around fall and winter recipes I have in my recipe box.

Reply
review by Debbie aka MiMi

2/3/2007

awesome flavors all melded together. shoepeg corn works nicely and by varying the beans, you can alter the flavor a bit too. Sometimes adding pinto beans w/ jalapenos is a nice touch or kidney beans. So easy and gets better the longer it sits. Great cold weather treat!

Reply
review by Ginny Sue

12/23/2004

I made a half recipe of this. I added a can of chicken broth to make it more "soup-like". This is a very flavorful soup, and is quick and easy to make. Leftovers are very good also.

Reply