Santa Fe Soup

Santa Fe Soup


"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."


servings 455 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

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  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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  1. 62 Ratings


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

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 ingr...

Very easy-great for a weeknight dinner.

Excellent soup, easy to follow recipe. I gave four stars because I had to double the Velveeta to get the texture I wanted, but I think that is a personal taste thing. I love the whole kernel cor...

This is a 5-star recipe if you add a packet of enchilada sauce mix or taco seasoning. Next time I'll chop the tomatoes so they're similar in size to the beans and corn. Delicious!

so good!!!!!!!

Excellent recipe! I used only 2/3 of the cheese due to other reviews that said it was more like a dip than a soup and cooked the onions with my hamburger and added some garlic with the meet as ...

This was an okay recipe, not outstanding or worth repeating.

Very easy to make and my husband loved it. I recommend not leaving the soup on warm on the eye because it burned the rest of the batch. That was my fault. Will make again.