This Santa Fe Beef and Cheddar Chowder is a Southwestern twist on a rich and cheesy chowder. Serve it with corn muffins, tortilla strips or chips for crunch. It’s filled with festive Southwestern flavors and makes the perfect dinner after a busy day.
Santa Fe Beef and Cheddar Chowder
We really love a variety of cuisines and spicy dishes from all around the world. Here in the US, Mexican food and Mexican inspired cuisine is abundant and incredibly popular. As a family, we enjoy this style of cooking and make our own homestyle fiesta on a regular basis. I’m always looking for more ways to add these flavors to our menu.
Like you, we love a bowl of soup. Traditional taco soup, always hits the spots when topped with our favorite taco fixins’ whether it’s beef or chicken taco soup. Looking for a way to change things up a bit, I began experimenting with the flavors in this cheesy Southwestern chowder. Serve it hot with your favorite toppings and a side of crusty bread. It’s a bowl filled with comfort.
How to Make the BEST Santa Fe Beef and Cheddar Chowder
Ingredients you’ll need to make homemade Santa Fe Beef and Cheddar Chowder: Ground beef, Mexican corn, black beans, onion, red and green bell pepper, olive oil, Rotel tomatoes, taco seasoning, all purpose flour, salt, chicken stock, seasoned salt, lemon pepper, Velveeta cheese, milk, cilantro and green onions.
Kitchen tools you’ll need: Dutch oven or large soup pot, measuring cups and spoons, sharp knife and chopping board, large spoon and ladle for serving.
You can use any brand of easy melt cheese for this recipe. A private label store brand or Velveeta will work.
You can adapt the thickness of the chower by adding more milk.
You could substitute seasonings using ground cumin, chili powder, garlic powder, oregano and chipotle or ancho chili powder in place of the taco seasoning, in desired amounts.
Be careful not to boil the chowder after the cheese is added to prevent the broth from separating.
This chowder has a very rich texture without using full fat cheese and milk. If desired, you can make it using full fat dairy. However, it’s not necessary for this soup to have a rich and satisfying taste.
Store Santa Fe Beef and Cheddar Chowder chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave or in a saucepan over medium heat. You may need to add additional stock or milk to thin.