Cozy Up with This Delicious Santa Fe Soup Recipe
santa fe soup recipe season is my favorite kind of season. You know those gray afternoons when the chill sneaks in and you want dinner to taste like a hug? That is what this soup does. It is hearty, colorful, and ridiculously simple, and it never fails me when I need a reliable weeknight win. The best part is you can tweak it based on what you already have in the pantry. If you can open cans and stir a pot, you can make this and feel like a kitchen hero. 
Why You’ll Love This Soup Recipe
I make a lot of soups, but this one sits at the top of my cozy list. It is a one-pot wonder, built on simple pantry staples, and it feeds a crowd without drama. The flavors are bold but friendly, a little smoky, and just enough heat to warm you up without scaring off spice-shy eaters. This is the kind of soup that tastes even better the next day, which makes it perfect for meal prep or just lazy leftovers. I also love that it is budget-friendly and flexible. If you are missing an item, no problem, I have swaps below that work every time.
Another reason it is a go-to: it scales up beautifully. Got friends coming over? Double it and let it simmer while you tidy up. Want a quiet night? Make a regular batch and freeze half for a future you that does not want to cook. Also, if you love discovering new cozy bowls, I keep a running list of favorites on my soup collection that might spark your next pot.
« I made this on a rainy Tuesday and my family asked for it again before we finished the pot. It is comforting, easy, and even my pickiest eater went back for seconds. »
How to Make Santa Fe Soup
Ingredients
- 1 pound ground beef or turkey
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chiles
- 1 can diced tomatoes, plain
- 1 packet taco seasoning or 2 tablespoons homemade blend
- 1 teaspoon ground cumin, plus more to taste
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions, cilantro, tortilla chips, avocado
Step-by-Step Directions
Step 1: Warm a large pot over medium heat. Add the ground meat and cook until browned, breaking it up as it goes. If you see extra grease, spoon off a bit.
Step 2: Stir in the onion and bell pepper. Cook until they soften, about 4 to 5 minutes. Add the garlic and cook just until fragrant so it does not burn.
Step 3: Sprinkle in taco seasoning and cumin. Stir to coat the meat and veggies. This step blooms the spices and adds that rich, toasty flavor you want in every bite.
Step 4: Pour in the broth, both cans of tomatoes, the beans, and the corn. Stir well. Bring the pot to a gentle boil, then reduce the heat to a steady simmer.
Step 5: Simmer for 15 to 20 minutes, stirring now and then. Taste and adjust salt, pepper, or spice. If you want more body, let it simmer a few minutes longer so it thickens slightly.
Step 6: Ladle into bowls and top with your favorites. I like a handful of crunchy tortilla chips, a dollop of sour cream, and a sprinkle of fresh cilantro. If you enjoy exploring more warm bowls after this, peek at the full soup category for more ideas.
This santa fe soup recipe is forgiving, which makes it perfect for busy nights. If you are in a rush, use pre-chopped onions and peppers, grab a low-sodium taco seasoning, and you will still have dinner ready fast. If you are cooking for spice lovers, toss in a small can of chopped green chiles or a pinch of cayenne during the simmer. It is your pot, your rules.
Variations
Protein swaps: Make it with ground turkey or chicken for a lighter feel, or use plant-based crumbles to keep it vegetarian. Shredded chicken also works if that is what is in your fridge.
Heat level: Keep it mellow with regular diced tomatoes or go spicier with tomatoes and green chiles. A tiny splash of hot sauce at the end brightens the whole pot.
Bean choices: If you are out of pinto beans, grab kidney or cannellini. No one at your table will complain.
Corn options: Frozen corn is great. Fire-roasted corn adds a smoky note that feels restaurant-level without extra effort.
Veggie boost: Add diced zucchini, sweet potato cubes, or a handful of spinach at the end. More color, more texture, more nutrition.
Cheesy take: Stir in a small handful of shredded cheddar at the end for a creamier, chowder-like vibe.
If you are looking for a cozy lunch lineup to pair with this pot, I have a handful of simple Italian ideas that hit the same comfort notes. Take a peek at these easy Italian lunch recipes and mix and match with a cup of soup for the best midday combo. Meanwhile, the core santa fe soup recipe stays the same no matter how you remix it, so you can keep it familiar while still having fun.
Expert Tips
- Brown for flavor: Let the meat get a little color before adding veggies. That light browning is pure flavor.
- Rinse those beans: Rinsing reduces extra salt and keeps the broth clean and bright.
- Layer the seasoning: Start with taco seasoning and cumin, then taste after the simmer. Add a pinch more salt or spice only if you need it.
- Broth matters: Use low-sodium broth so you control the salt level. You can always add, you cannot take away.
- Texture control: For thicker soup, let it simmer uncovered for a few minutes. For thinner, add a splash of broth.
- Make it ahead: Soups improve overnight. The flavors marry and mellow in the fridge, so tomorrow’s bowl might be even better.
- Topping bar: Set out bowls of cheese, chips, cilantro, lime wedges, and sour cream. Let everyone build their own bowl.
- Kid friendly move: Skip the spicy tomatoes and offer hot sauce on the table so grown-ups can dial up the heat.
- Quick reheat: Warm on low until steamy, not boiling, so the veggies do not get mushy.
- Leftover remix: Spoon leftovers over baked potatoes or rice for a fast new meal. This trick turns the santa fe soup recipe into tomorrow’s dinner with almost zero effort.
Storage Info
Let the soup cool until it is warm but not hot, then store it in airtight containers. In the fridge, it keeps for 4 days. Reheat gently on the stove or in the microwave, stirring halfway so it warms evenly. If it thickens a lot in the fridge, add a splash of broth or water while reheating to bring back that perfect scoopable texture.
Freezer Tips
Freeze in meal-size portions for easy lunches or future dinners. I like to use quart freezer bags laid flat so they stack neatly. The soup freezes well for up to 3 months. Thaw overnight in the fridge or in a bowl of cool water, then reheat slowly. For more cozy options to stash away, skim my favorite soups and plan a batch-cooking afternoon. It is an easy way to keep quick, nourishing meals on hand when life gets busy.
Common Questions
Q: Can I make this in a slow cooker?
A: Yes. Brown the meat and sauté the onions and peppers first, then add everything to the slow cooker and cook on low for 4 to 6 hours.
Q: What if I do not have taco seasoning?
A: Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Start small and adjust to taste.
Q: How spicy is it?
A: Mild to medium by default. Use regular diced tomatoes for mild or tomatoes with green chiles for more kick. Hot sauce on the table lets everyone customize.
Q: Can I leave out the meat?
A: Absolutely. Use veggie broth and add extra beans or a plant-based crumble. The soup still tastes full and satisfying.
Q: What should I serve with it?
A: Cornbread, a simple green salad, or warm tortillas. If you want a bolder spread, chips and guacamole are a natural fit.
A Cozy Finish You Can Taste
There is a reason I keep coming back to this bowl: it is simple, adaptable, and it tastes like pure comfort. When you want a reliable dinner that makes the house smell amazing, the santa fe soup recipe delivers without fuss. If you want to compare styles or explore more ideas, I love the take at Santa Fe Soup on Food Lovin Family, the cozy spin from The Wanderlust Kitchen, and this hearty Santa Fe Stew recipe for a thicker, stew-like approach. However you tweak it, I hope this becomes your new weeknight favorite. Grab your pot, crank some music, and make a batch you will be proud to ladle up. 
Santa Fe Soup
Ingrédients
Method
- Warm a large pot over medium heat. Add the ground meat and cook until browned, breaking it up as it goes.
- Stir in the onion and bell pepper. Cook until they soften, about 4 to 5 minutes.
- Add the minced garlic and cook just until fragrant to prevent burning.
- Sprinkle in taco seasoning and cumin. Stir to coat the meat and veggies.
- Pour in the broth, both cans of tomatoes, the beans, and the corn. Stir well and bring to a gentle boil.
- Reduce heat to a steady simmer and simmer for 15 to 20 minutes, stirring occasionally.
- Taste and adjust salt, pepper, or spice as necessary.
- Ladle into bowls and top with your favorite toppings.
