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soup with cheese and Frito topping

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 4 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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!