Santa Fe Soup with Cheese
Don’t you just love throwing ingredients into a slow cooker and before you know it you have a meal in a couple of hours!  This Santa Fe Soup with Cheese is super easy and the only thing you have to do is brown the meat before everything goes into the slow cooker.  I recommend serving on top of corn chips but if you want to omit those you can dip tortillas into the soup instead.
ENJOY!

Santa Fe Soup with Cheese

Print Recipe

Santa Fe Soup with Cheese

Ingredients:

1 lb. ground beef, 97/3
1 lb. 2% velveeta cheese, cubed
15 1/4 oz. can corn, undrained
15 1/4oz. can pinto beans, undrained
14 1/2oz. can diced tomatoes with green chilies
14 1/2oz. can stewed tomatoes
2 Tbsp taco seasoning
corn chips

Directions:

Turn slow cooker on to high heat.
While it is warming up cook ground beef until brown then drain
Add it to the slow cooker along with the rest of ingredients except for the corn chips
Cook for 2 hours and stir every 30 minutes
Serve on top of corn chips.

23 comments

  1. Love this soup! It screams a crisp fall day and football watching! 🙂

  2. Wow, that sounds awesome. A lot of great ingredients. Especially the corn and Velveeta cheese.

  3. wow, how delicious it must be! need to try this!

  4. I love southwest/mexican flavor soups like this! This kind of sounds like a mexican chili!

  5. What a hearty soup! Sounds perfect for a chilly fall night!

  6. How long did you cook the soup? I’m thinking about making this more like a dip without the can juices. It looks great!

  7. Looks so easy and yummy 😛

  8. This is really delicious I am sure

  9. I do love throwing things in the crock pot only to come back hours later to a perfectly made meal. This is getting bookmarked for the next football party.

  10. What a great soup! ….and that it’s a crock pot recipe is awesome! I love fix it and forget it meals!

  11. Yum, that really looks easy, tasty filling.. There is nothing not to like about it. 🙂

    Cheers,
    Tobias

  12. How big should the crockpot be? I have a 5L, I hope it’s big enough!

  13. Looks like comfort food to me!

  14. Pingback: 22 Slow Cooker Soup Recipes for Fall! -- Tatertots and Jello

  15. Love this soup! I’m doing a “hearty fall soup” round up on my blog later this week and I”ll be featuring your recipe. Thanks for sharing! 🙂

    ~Candy

  16. Pingback: Hearty Fall Soup Recipes | Mom's Morning Coffee

  17. Can you substitute cheese for the Velveeta? The recipe sounds amazing.

  18. Curios . . . there’s not a lot of liquid in the recipe ingredients. How does it become soup?

    • Hi Leslie,

      The juices from the undrained cans will help but it will be a little on the creamy side for a soup. I hope you try it out and if you want more liquid just add a little bit of water.

  19. I made this soup last night and my family and I loved it! I also linked to your recipe on my blog: http://tastequests.com/2015/10/santa-fe-soup-with-cheese-slow-cooker-recipe/ 🙂

  20. This soup is SO good. I usually add a can of green chiles to up the flavor. I went to make it one day and my slow cooker was fried and dead forever so I made it in a regular pot and it wasn’t as good. I’m not sure why but it seems to come out best in the slow cooker. It’s snowing hard today and I’ll be making a pot of this for dinner.

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