Santa Fe Soup with Cheese

September 9, 2011





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

  2. Curt says:

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

  3. EVE says:

    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. Erin says:

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

  6. Memória says:

    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. Mumsfilibaba says:

    Looks so easy and yummy 😛

  8. This is really delicious I am sure

  9. Emily says:

    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. Ann says:

    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. 🙂


  12. Anonymous says:

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

  13. Eliotseats says:

    Looks like comfort food to me!

  14. […] Santa Fe Soup with Cheese @ A Zesty Bite […]

  15. Candy says:

    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! 🙂


  16. […] Santa Fe Soup from A Zesty Bite […]

  17. Teena McElroy says:

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

  18. Leslie Schlaefli says:

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

    • azestybite says:

      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. Gina Malone says:

    I made this soup last night and my family and I loved it! I also linked to your recipe on my blog: 🙂

  20. Amy in Hunting Valley OH says:

    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.

  21. Linda says:

    Only the instructions part shows. Would be nice to be able to see the ingredient list also. 🙂 Thank you

  22. S Feliz says:

    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?

  23. Blumentopf says:

    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.

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