Santa Fe Soup

Santa Fe Soup

54

"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."

Ingredients

{{adjustedServings}} servings 455 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  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
  1. 62 Ratings

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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.