Cheesy Santa Fe Soup with Ground Beef
Cheesy Santa Fe Soup with ground beef is a hearty soup perfect for weeknight cooking. It’s ready in about 30 minutes using pantry staples.
Servings: 4 People
Cost: 7.00
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
Swap out the Beef – Instead of browning ground beef use leftover or a Rotisserie chicken. Sauté the onion in a little oil until soft and translucent, 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 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.
Slow Cooker 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.