Santa Fe Corn & Bean Soup (Taco Soup)

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The cold weather is finally here to stay, and I am so, so glad! It’s time to snuggle up by the fire and eat soups and stews!

A few days ago, I was trying to find a good soup recipe for dinner. I usually search AllRecipes because they have reviews available with each recipe, which is a lifesaver when you have questions or want to know just how spicy this recipe really is, or if it’s good for kids. While I was racking my brain for what kind of soup or stew I wanted, I remembered this amazing taco soup my Mom used to make! I texted her and she was able to get me the recipe! It was quick and easy and SO GOOD!!! Here it is, with her modifications:

Santa Fe Corn & Bean Soup (Taco Soup)


  • 1 lb. ground beef

  • 1/2 onion, diced

  • 2 10-oz can tomatoes with chiles

  • 2 c. water

  • 16-oz. can kidney beans

  • 16-oz. can pinto beans

  • 16-oz. can black beans

  • 11-oz. can corn

  • 1 tsp. salt

  • 1 tsp. cumin

  • 1 tsp. chili powder

  • 1/2 tsp. garlic powder


  1. Brown beef with onion and spices in a skillet; drain.

  2. Transfer to a slow cooker; mix in remaining ingredients.

  3. Cover and cook on low setting for 6-8 hours, or on high setting for 3-4 hours.

  4. Garnish with monterey jack cheese. Serves 6-8.

I was in a hurry, so I cooked it on high in my rice cooker/crockpot (My family got me one like this a few years ago and I LOVE it!!!) for just 2 hours and it was still amazing! I threw some cornbread together and served it with the soup. 

The original recipe came from this great collection of slow-cooker recipes and is credited to a Mrs. Athena Colgrove.

 I’m always on the hunt for quick and easy soup recipes!

What do you and your family enjoy cooking during the cold winter months?

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