Sante Fe Soup

When you’re craving something warm, hearty, and satisfying but want a break from traditional chili, Santa Fe Soup is the perfect solution. This easy Santa Fe Soup recipe delivers all the comfort you’re looking for with a unique southwestern flavor profile that sets it apart from its more familiar cousin. The green chilis give this soup a delightful kick, while the ranch seasoning adds that extra “something something” people can’t quite put their finger on. It adds a bit of extra umami and flavor that elevates the entire dish.

What I particularly love about this Santa Fe Soup recipe is how much gentler it is on the stomach compared to traditional chili. Since it doesn’t rely heavily on tomatoes, those with sensitive digestion can enjoy all the bold flavors without the acidic aftermath that sometimes comes with classic chili recipes. Ready to get started? Hit the “jump to recipe” button, or scroll through below for extra tips and step-by-step photos.

What is Santa Fe Soup?

Santa Fe Soup is a hearty, southwestern-style soup that combines the best elements of chili with the distinctive flavors of New Mexican cuisine. This recipe features ground beef, three types of beans, fire-roasted tomatoes with green chilis, and a secret ingredient that makes all the difference: ranch seasoning. The result is a comforting bowl that’s packed with flavor but easier on your stomach than traditional tomato-heavy chili recipes.

Why Santa Fe Soup is Called Santa Fe Soup

Santa Fe, New Mexico, sits at the heart of southwestern cuisine, where Native American, Mexican, and Spanish culinary traditions have blended over centuries to create something truly special. This fusion has given us the distinctive flavors we associate with this soup and the region: the earthy heat of green chilis, the smokiness of fire-roasted vegetables, and the hearty satisfaction of beans and corn.

Southwestern cuisine is characterized by its use of indigenous ingredients like chilis, beans, corn, and squash. These are foods that have sustained communities in this region for thousands of years. The Spanish introduced beef and pork, while Mexican influences brought complex spice blends and cooking techniques. This recipe embodies this culinary heritage, combining these traditional ingredients in a way that’s both authentic to the region’s spirit and accessible to home cooks everywhere.

The Magic of Green Chilis

Green chilis are the soul of southwestern cooking, and they’re what make Santa Fe Soup truly special. Unlike their red counterparts, green chilis offer a fresh, vegetal heat that builds gradually rather than hitting you all at once. They provide complexity with a little sweet, a little smoky, and definitely spicy.

I had the incredible experience of attending a green chili festival in Albuquerque, and it opened my eyes to just how central these peppers are to southwestern culture. The festival was a celebration not just of the pepper itself, but of community, tradition, and the art of roasting chilis over open flames. The aroma that fills the air during roasting season is something you never forget. That perfect balance of char and pepper that makes your mouth water and your eyes tear up just a little.

At the festival, I learned that southwestern cooks don’t just use green chilis as a condiment or occasional ingredient. They’re woven into the fabric of nearly every meal. This soup captures that spirit, making green chilis a starring ingredient rather than just a supporting player.

Santa Fe Soup: The Perfect Pantry Meal

One of the best things about this Santa Fe Soup recipe is that it’s a true pantry meal. Most of these ingredients can be stored in your pantry for months, making this recipe perfect for those nights when you need to create something delicious from what you have on hand. I always keep some ground beef in the freezer (bought in bulk at Costco for the best value), and with a well-stocked pantry, this hearty soup is always within reach.

Where to Buy Ingredients

I found everything I needed for this Santa Fe Soup recipe at Trader Joe’s, which has become my go-to for so many reasons. The prices are amazing, the people who work there are genuinely happy and helpful, and shopping there gives me a welcome break from decision fatigue. Instead of facing 20 different brands of the same product, there’s typically just one thoughtfully curated option. This simplicity is why I’ve included specific measurements for the spices in this recipe rather than just saying “one packet.” I go back and forth between using spices from Trader Joe’s and Penzey’s, and having exact measurements ensures consistent results every time.

How to Make Santa Fe Soup: Step-by-Step Recipe

This easy Santa Fe Soup recipe takes just 30 minutes from start to finish and serves a crowd. Here’s everything you need to make the best version:

Ingredients:

• ground beef (you could also use chicken or pork)
• yellow onion
• canned fire-roasted tomatoes with green chilis (you could also use two cans of Rotel)
• canned pinto beans
• canned black beans
• canned kidney beans
• canned or frozen corn kernels
• taco seasoning
• ranch seasoning
• beef bone broth

Toppings:

I like to add lots of toppings to tame the heat. Shredded cheddar cheese and sliced avocados are great! So are lime wedges as the acid in a little squeeze lime juice balances out the spice. You could also serve it with tortilla chips, cilantro, or any other toppings you’d like!

Instructions:

Start by heating a bit of olive oil in a large pot over medium heat. Add the diced onion with a pinch of salt and pepper, cooking until the onions are translucent and starting to brown.

Push the onions aside, making a little nest or well in the bottom of your soup pot. Then add the ground beef and cook until browned, breaking it up and combining it with onions as it cooks.

Once the ground beef is cooked, stir in the taco seasoning, mixing well with the ground beef until evenly distributed.

Next, add all the drained beans and corn and stir to combine. Then add the fire-roasted tomatoes with green chilis (don’t drain these) and the ranch seasoning, mixing everything together.

Pour in the beef bone broth and stir well to combine all ingredients. Bring to a simmer on medium heat, then cover, turn the heat to low, and let cook for 25-30 minutes, stirring occasionally to make sure it doesn’t stick to the bottom.

Serve this delicious soup hot, topped with shredded cheddar cheese, sliced avocado, and a squeeze of fresh lime!

Tips for the Best Results

• Drain all canned ingredients except the fire-roasted tomatoes with green chilis to prevent the soup from becoming too watery
• For a spicier version, add diced jalapeños or an extra can of green chilis
• This Santa Fe Soup recipe freezes well for up to 3 months
• Leftovers taste even better the next day as flavors continue to develop

Santa Fe Soup delivers all the satisfaction of a hearty chili with its own distinctive personality. The combination of three different beans provides varied textures and flavors, while the fire-roasted tomatoes with green chilis bring that essential southwestern heat. The ranch seasoning might seem like an unusual addition, but it’s what gives this recipe its secret weapon. That indefinable something that keeps people coming back for more.

Whether you’re feeding a family on a busy weeknight or looking for the perfect dish to warm you up on a cold day, this Santa Fe Soup recipe delivers comfort, flavor, and that special southwestern flair that makes every spoonful a little celebration of one of America’s most distinctive regional cuisines. If you try it, let us know what you think in the comments below and leave a rating!