Nanny’s Santa Fe Soup

Nanny’s Santa Fe Soup

A spin off of the classic taco soup, Nanny’s Santa Fe Soup is full of beans, onion, tomatoes, corn, ground beef, and FLAVOR. Not only that, but it comes together in less than 30 minutes. Topped with Frito’s and shredded cheese, I’ve loved this soup since I was a kid. Enjoy!

Why is it special?

My Nanny (mom’s mom) has been making this Santa Fe soup recipe as long as I can remember. This soup, my Poppy’s famous fajitas, giant cinnamon rolls, and root beer floats were just some of our favorite things to eat as we grew up visiting our Nanny and Poppy in San Antonio. It will forever be a family favorite!

What is in Nanny’s Santa Fe Soup?

This recipe is great for when you’re short on time for dinner, or if you need a large, cost-effective meal to feed a crowd. In my opinion, it can not be served without being topped with Frito’s and shredded cheese. Some in my family would argue that sour cream is a must for a topping as well, however, I’m not a fan of sour cream in soup, so not for me!

Nanny’s Santa Fe Soup is a spin off of Taco Soup. It consists of mostly staple canned ingredients, and, as with most soups and chilis, the leftovers the next day are just as good (if not better!). The non-canned ingredients are ground beef, onion, taco packet, and ranch packet. The canned ingredients are kidney beans, pinto beans, black beans, corn, Rotel, and diced tomatoes.

Check out Mom’s Chicken Alfredo Tortellini Soup for another hearty, tasty, Clove and Crumb soup favorite!

Ingredients & Supplies

To make Nanny’s Santa Fe Soup you’ll need the following ingredients:

• Ground beef
• Onion
• Taco packet
• Ranch packet
• Canned kidney beans
• Canned pinto beans
• Canned black beans
• Canned corn
• Rotel
• Canned diced tomatoes
• Frito’s
• Shredded Cheese

To make Nanny’s Santa Fe Soup you’ll need the following supplies:

(The following are links to some of my favorites of the needed supplies. As an Amazon Associate I earn commission from qualifying purchases.)

• Large soup pot
• Chopping knife
• Wooden spoon

Nanny’s Santa Fe Soup: Let’s get to it!

Heat a large soup pot over medium heat. While the pan heats up, dice the onion.

Drizzle about 1-2 tablespoons of olive oil into the hot pan, and add the onion. Stir and sauté for about 3 minutes until they start to soften.

Add ground beef. Brown the beef.

Once the beef is browned, pour in the rest of the ingredients (all cans and seasoning packets).

After you pour in the diced tomatoes, fill the can with water (or beef broth) and add it to the soup. 

Give it all a good stir, and simmer until the soup is heated through. 

To serve, top each bowl separately with a pinch of shredded cheese and a handful of Fritos (and a dollop of sour cream if you like). 

Enjoy!

Nanny’s Santa Fe Soup

A spin off of the classic taco soup, Nanny's Santa Fe Soup is full of beans, onion, tomatoes, corn, ground beef, and FLAVOR. Not only that, but it comes together in less than 30 minutes. Topped with Frito's and shredded cheese, I've loved this soup since I was a kid. Enjoy!

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 10 *people (see recipe notes)

Ingredients

  

Soup

• 1 onion
• 1-2 tbsp olive oil/avocado oil
• 2 lbs ground beef
• 1 can Rotel (not drained)
• 1 can kidney beans (drained)
• 1 can pinto beans (drained)
• 1 can black beans (drained)
• 2 cans corn (not drained)
• 1 28 oz can diced tomatoes (not drained)
• 1 packet **taco seasoning
• 1 packet **ranch seasoning

Toppings

• Fritos
• Shredded cheddar or Mexican blend cheese
• Sour cream (optional)

Instructions

 

• Heat a ***large soup pot over medium heat. While the pan heats up, dice the onion. Drizzle about 1-2 tablespoons of olive oil into the hot pan, and add the onion. Stir and sauté for about 3 minutes until they start to soften. Add ground beef. ****Brown the beef.
• Once the beef is browned, pour in the rest of the ingredients (all cans and seasoning packets). After you pour in the diced tomatoes, fill the can with water (or beef broth if you have some) and add it to the soup.
• Give it all a good stir, and simmer until the soup is heated through.
• To serve, top each bowl separately with a pinch of shredded cheese and a handful of Fritos (and a dollop of sour cream if you like).

Notes

*This recipe serves a lot of people, however, it freezes really well.  When I make this recipe for my family of 4, I make the full recipe and freeze half of it to use later.  Half a recipe is enough to feed us for one dinner, and 1-2 days of leftovers for lunches.  

**Homemade Taco and Ranch Seasoning recipe blog posts coming soon!  If using homemade or bulk, 1 packet equals 2 tablespoons of seasoning. 

***I like making this in my Dutch oven, but it doesn’t have to be a heavy-bottom pot. Any large soup pot will work. 

****My mom would advise to drain the meat/onion mixture of all fat after browning.  I prefer to leave in the fat for flavor. Your choice!