Southern Santa Fe Ground Beef Soup–an easy soup made with ground beef, black beans, pinto beans, corn, Rotel tomatoes, ranch seasoning and cream cheese for a rich and flavorful taco-inspired soup. Make it in the Instant Pot or the slow cooker.
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Southern Santa Fe Ground Beef Soup
This soup is one of those easy dinners that you can throw together with ingredients you probably already have in your pantry! I love how the ranch seasoning gives it a little something extra. This is pretty hearty on its own but you can add chips and cheese on top if you’d like. This is perfect for fall and maybe even for Halloween night before you head out trick or treating and load up on candy 🙂 Enjoy!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Kosher salt
- Onion
- Beef or chicken broth–or water and Better than Bouillon
- Rotel tomatoes–I used mild, but you can use original or hot for more spice
- Black beans–or kidney beans
- Pinto beans–or an additional can of black beans
- Frozen corn–or canned corn, drained
- Dry ranch dressing mix–the powdered seasoning, not prepared ranch dressing
- Chili powder
- Cumin
- Garlic powder
- Black pepper
- Cream cheese–or Velveeta
Steps
Start by browning the ground beef and onion in the Instant Pot, then pour in the broth and scrape the bottom of the pot. Add the tomatoes, beans, corn, seasonings and cream cheese.
Then pressure cook for 5 minutes. Let the pressure release naturally for 5 minutes before releasing the remaining pressure.
Give everything a good stir until the cream cheese is melted and incorporated, then ladle into bowls and add your favorite toppings!
Notes/Tips
- This soup is especially good with tortilla chips, Fritos or warm cornbread.
- Use mild Rotel and reduce the chili powder slightly if you’re serving people who don’t like much spice.
- Store leftovers in an airtight container* in the refrigerator for 4 days. Freeze leftovers for up to 3 months.
- Other recipes you can make with chili powder are Karen’s Campfire Potatoes (Instant Pot) and Western Wedding Casserole.
- Tools:
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Wooden saute paddle*
- Knife*
- Cutting board*
- Magnetic measuring cups*
- Magnetic measuring spoons*
- Glass measuring cup*
- Ladle*
- Can opener*
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Southern Santa Fe Ground Beef Soup
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
Description
An easy soup made with ground beef, black beans, pinto beans, corn, Rotel tomatoes, ranch seasoning and cream cheese for a rich and flavorful taco-inspired soup. Make it in the Instant Pot or the slow cooker.
Ingredients
- 16 oz lean ground beef
- Pinch of kosher salt
- 1 cup diced onion
- 4 cups beef or chicken broth
- 1 (10 oz) can Rotel tomatoes (I used mild)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 2 cups frozen corn
- 4 Tbsp dry ranch dressing mix
- 2 Tbsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp black pepper
- 8 oz cream cheese
Instructions
- Instant Pot Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for about 5 minutes. If there is excess grease, drain it off. Stir in the pinch of salt.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Dump in the Rotel, black beans, pinto beans, corn, ranch mix, chili powder, cumin, garlic powder, pepper and cream cheese. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes (or low pressure for 5 minutes). When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir well so that the cream cheese is incorporated. Add salt to taste, as needed. (Mine just needed a pinch).
- Ladle into bowls and serve.
- Slow Cooker Instructions
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for about 5 minutes. If there is excess grease, drain it off. Stir in the pinch of salt. Transfer to the slow cooker
- Stir in the broth, Rotel, black beans, pinto beans, corn, ranch mix, chili powder, cumin, garlic powder, pepper and cream cheese (cream cheese can just be in a block it doesn’t need to be stirred in).
- Cover and cook on low for 4 hours.
- Stir well so that the cream cheese is incorporated. Add salt to taste, as needed. (Mine just needed a pinch).
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More Soup recipes with Beans…
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Shutdown Soup
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Crockpot Rodeo Cowboy Soup
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The Great Smoky Mountain Soup
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Dump and Go chicken Taco Soup
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BBQ Chicken Soup
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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