Crock Pot Santa Fe Soup

This Crock Pot Santa Fe Soup is a bold and flavorful recipe, which uses ground beef and three types of beans. It’s the perfect weeknight dinner, ready in about 3 hours and 15 minutes.

Crock Pot Santa Fe Soup Ingredients

• 1 1/2 lbs ground beef
• 1 onion, chopped
• 1 green pepper, chopped
• 3 cloves garlic, finely chopped
• Salt and pepper to taste
• 1/2 teaspoon cumin
• 1 can pinto beans, undrained
• 1 can black beans, undrained
• 1 can kidney beans, undrained
• 1 can chopped green chilies
• 1 can whole kernel corn, drained
• 1 can petite diced tomatoes
• 1 package taco seasoning
• 1 package ranch dressing mix
• Cheese (for garnishing)
• Lime (for garnishing)

How To Make Crock Pot Santa Fe Soup

1. Cook the beef and veggies: In a large skillet over medium heat, cook the ground beef, chopped onion, green pepper, garlic, salt, pepper, and cumin for 7-10 minutes until the beef is browned and vegetables are softened.
2. Transfer to slow cooker: Pour the cooked beef mixture into the slow cooker.
3. Add remaining ingredients: Stir in the pinto beans, black beans, kidney beans, green chilies, corn, tomatoes, taco seasoning, and ranch dressing mix.
4. Cook the soup: Cover and cook on low for 2-3 hours.
5. Garnish and serve: Ladle into bowls and top with shredded cheese and a squeeze of lime juice.

Recipe Tips

• Can I use ground turkey instead of beef?
  Yes, ground turkey is a great lean alternative that works well in this soup.
• How to make it spicier:
  Add a chopped jalapeño or extra chili powder if you like more heat.
• Can I cook this on the stovetop instead?
  Yes, simmer the soup on low for 30-40 minutes after combining all the ingredients.
• Can I prep it ahead of time?
  Absolutely, you can cook the beef mixture a day in advance and refrigerate it until ready to add to the slow cooker.
• What toppings go well with this soup?
  Try sour cream, crushed tortilla chips, diced avocado, or cilantro.

What To Serve With Santa Fe Soup

This soup is filling on its own but also pairs well with:

• Cornbread or jalapeño cheddar muffins
• Tortilla chips and salsa
• A simple green salad
• Mexican rice or Spanish rice

How To Store Santa Fe Soup

Refrigerate:
Store in an airtight container in the fridge for up to 4 days.

Freeze:
Let the soup cool completely, then freeze in portioned containers for up to 3 months. Thaw and reheat on the stovetop or in the microwave.

Santa Fe Soup Nutrition Facts (Estimated per serving)

• Calories: 390 kcal
• Fat: 16g
• Cholesterol: 40mg
• Sodium: 890mg
• Carbohydrates: 40g
• Fiber: 10g
• Sugar: 8g
• Protein: 24g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup vegetarian?
Yes, skip the ground beef and add an extra can of beans or chopped mushrooms for a hearty meatless version.

Why use both taco seasoning and ranch mix?
This combo gives the soup a unique flavor that’s both zesty and creamy—very Santa Fe-style.

Can I cook it on high instead of low?
Yes, cook on high for about 1 to 1.5 hours if you’re short on time.

What kind of cheese is best for topping?
Sharp cheddar, Monterey Jack, or a Mexican blend all melt beautifully.

Try More Recipes:

• Crock Pot Ravioli Soup
• Crock Pot Potato Soup With Velveeta
• Crock Pot Potato Soup With Cream Cheese

Crock Pot Santa Fe Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

10-12

servings

Prep time

15

minutes

Cooking time

3

hours 

Calories

390

kcal

A bold and satisfying slow cooker soup loaded with beef, beans, and southwest spices—perfect for feeding a crowd.

Ingredients

• 1 1/2 lbs ground beef
  

• 1 onion, chopped
  

• 1 green pepper, chopped
  

• 3 cloves garlic, finely chopped
  

• Salt and pepper to taste
  

• 1/2 teaspoon cumin
  

• 1 can pinto beans, undrained
  

• 1 can black beans, undrained
  

• 1 can kidney beans, undrained
  

• 1 can chopped green chilies
  

• 1 can whole kernel corn, drained
  

• 1 can petite diced tomatoes

• 1 package taco seasoning
  

• 1 package ranch dressing mix
  

• Cheese (for garnishing)
  

• Lime (for garnishing)

Directions

• In a large skillet, cook the beef, onion, pepper, garlic, and seasonings for 7-10 minutes.
  
• Transfer to a slow cooker.
  
• Add all canned ingredients, taco seasoning, and ranch mix. Stir to combine.
  
• Cook on low for 2-3 hours.
  
• Serve with cheese and lime juice on top.