Santa Fe Soup

Santa Fe Soup

54 Reviews 7 Pics
Recipe by  Sammye

“This soup makes a quick meal that you can make as mild or as hot as you like depending on the stewed tomatoes with chilies that you use. Serve with hot corn bread or warmed flour tortillas.”

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Adjust Servings

Original recipe yields 8 servings



  1. Brown ground beef and drain off fat.
  2. In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..

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Reviews (54)

Rate This Recipe


This soup is great! Easy to make too. I used 1/4 of a large brick of cheddar instead of the velveeta. Awesome!!



Very easy-great for a weeknight dinner.



Tastes great and easy to make! Because I don't like raw onions I sautéed the onions with the meat and added a little garlic and other spices. Should not have added salt though, as the other ingredients already contained enough salt.

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Amount Per Serving (8 total)

  • Calories
  • 455 cal
  • 23%
  • Fat
  • 21.6 g
  • 33%
  • Carbs
  • 36.3 g
  • 12%
  • Protein
  • 28.4 g
  • 57%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 1827 mg
  • 73%

Based on a 2,000 calorie diet



previous recipe:

Taco Soup III


next recipe:

Santa Fe Rice Salad