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.
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Love this soup! It screams a crisp fall day and football watching! 🙂
Wow, that sounds awesome. A lot of great ingredients. Especially the corn and Velveeta cheese.
wow, how delicious it must be! need to try this!
I love southwest/mexican flavor soups like this! This kind of sounds like a mexican chili!
What a hearty soup! Sounds perfect for a chilly fall night!
How long did you cook the soup? I’m thinking about making this more like a dip without the can juices. It looks great!
Looks so easy and yummy 😛
This is really delicious I am sure
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.
What a great soup! ….and that it’s a crock pot recipe is awesome! I love fix it and forget it meals!
Yum, that really looks easy, tasty filling.. There is nothing not to like about it. 🙂
Cheers,
Tobias
How big should the crockpot be? I have a 5L, I hope it’s big enough!
Looks like comfort food to me!
[…] Santa Fe Soup with Cheese @ A Zesty Bite […]
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
[…] Santa Fe Soup from A Zesty Bite […]
Can you substitute cheese for the Velveeta? The recipe sounds amazing.
I haven’t tried it but I would recommend using chunks of block cheese.
I use cheddar cheese caned soup. My daughter doesn’t like velveeta. Also use ranch beens.
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.
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/ 🙂
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.
Thanks for letting me know about cooking this soup in a regular pot.
Only the instructions part shows. Would be nice to be able to see the ingredient list also. 🙂 Thank you
Sorry, my website was just updated. The recipe with ingredients should now be listed.
Yum, Santa Fe Soup with Cheese sounds delicious! I love how Santa Fe cuisine often incorporates a variety of spices and flavors, and I can only imagine how tasty this soup must be. Is this a recipe that you’ve made before? If so, what did you think of it? And if not, would you be interested in giving it a try?
The combination of hearty ingredients like black beans, corn, and chicken, along with those fantastic southwestern spices, creates a symphony of tastes that’s nothing short of addictive. And let’s not forget that generous sprinkle of cheese on top – it takes the soup to a whole new level of deliciousness.