Cheesy Santa Fe Soup with ground beef is a recipe that come together in minutes. It’s perfect for busy weeknights. It only has a few steps, uses pantry ingredients and is ready in about 30 minutes. If you like that famous Velveeta and Rotel dip, you’ll love this easy soup recipe.
Why Santa Fe Soup is the Perfect Pantry Meal
A long cooking soup that is comforting and filling is great for days when time allows. On busy evenings or when you just don’t feel like cooking, reach for this soup recipe.
Santa Fe Soup uses canned ingredients like tomatoes, beans and corn that are affordable and easy to keep on hand.
Ground Beef freezes great! Keep it in the freezer for meals like this.
The spices in this soup, chili powder, cumin, garlic and onion powders, are in most cabinets ready to be used.
Lastly, the Velveeta….well……it almost lasts forever doesn’t it?
Soup Recipe Tips
Swap out the Beef – Instead of browning ground beef, use leftover or a Rotisserie chicken. Sauté the onion in a little oil in the stock pot until soft and translucent. Next, add the remaining ingredients and heat through.
Skip the Salt – There is plenty of salt in the ingredients. Skip the salt or add a little bit if needed after tasting the finished soup.
Adjust the Heat – This soup has a little spice but is pretty mild overall. Add some cayenne pepper to the spices or sauté a diced jalapeno with the onion for added heat.
The Beans – If you don’t have or like black beans, swap them out for a can of kidney or pintos beans.
The Tomatoes – Swap out the can of stewed tomatoes and use another can of diced tomatoes.
Santa Fe Soup in the Slow Cooker
This soup recipe is easy to make in the slow cooker as well. Here are the directions.
- Brown ground beef and add it to the slow cooker.
- Add the remaining ingredients.
- Cover and cook on high for 3 hours.
- Serve with tortilla chips and toppings like sour cream and jalapenos, desired.
Guys, a great soup doesn’t have to take all day to make. A quick weeknight soup like this one can be a 30 minute meal on busy weeknight evenings when you’re short on time. I hope you enjoy this recipe and give it a try.
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More Gluten Free Soup Recipes
Looking for more soups? Check out some of these favorites.
Weight Watchers Cabbage Soup – A hearty soup full of vegetables that’s low in calories but full of flavor. Make it on the Stove, Instant pot, or slow cooker.
Japanese Onion Soup – A Hibachi favorite is easy in the Instant Pot. It’s inexpensive and takes minutes to make.
Instant Pot Black Bean Soup – The Instant Pot takes away the need to soak the beans for this flavorful soup.
Quick & Healthy Chicken Soup – Everything you love about a nourishing chicken soup without the noodles
Egg Roll Soup – Everything you love about an egg roll made into a gluten free soup.
Cheesy Santa Fe Soup with Ground Beef
Ingredients
- 1 lb. Velveeta Cheese, Cubed
- 1 lb. Ground Beef
- 1 Onion, Chopped
- 15 oz Can Corn, Undrained
- 1 15 oz Can Black Beans, Undrained
- 1 15 oz Can Diced Tomatoes with Green Chilies
- 1 15 oz Can Stewed Tomatoes
- 1 Tbs. Chili Powder
- 1 tsp. Ground Cumin
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
Instructions
- Place a Stock Pot or Dutch Oven over medium high heat and add the ground beef and onion.
- Brown the beef for 5-7 minutes breaking it up as it cooks. Drain fat, if needed.
- Add the remaining ingredients except for the Velveeta and bring to a boil.
- Once boiling, reduce the heat to medium and add the cheese a little bit at a time, stirring it in so it melts.
- Once the cheese is melted and the soup is heated through the soup is ready to serve.
- Serve with tortilla chips and toppings like sour cream and jalapenos, desired.
Notes
- Brown ground beef and add it to the slow cooker.
- Add the remaining ingredients.
- Cover and cook on high for 3 hours.
- Serve with tortilla chips and toppings like sour cream and jalapenos, desired.
