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Bowl of Santa Fe pork and potato soup with ground pork, potatoes, corn, and green onions in a creamy broth, topped with shredded cheese.

Santa Fe Pork and Potato Soup

This Santa Fe pork and potato soup is creamy, hearty, and packed with bold Southwestern flavor. Made with ground pork, tender potatoes, sweet corn, and cheese in a rich seasoned broth, it’s an easy one-pot dinner that works well for busy weeknights and leftovers.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: Southwestern
Ingredients Method Notes

Ingredients
  

  • 1½ lb ground pork
  • 1 tbsp olive oil if pork is lean
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1½ –2 tsp chipotle seasoning adjust to taste
  • ½ tsp kosher salt plus more to taste
  • ¼ tsp black pepper
  • 2 lb petite Yukon gold potatoes halved or cut into bite-size pieces
  • 12 oz frozen corn
  • 6 cups low-sodium chicken broth
  • ½ cup sour cream
  • ¾ cup shredded cheddar-jack cheese for serving
  • 4 green onions sliced (white and green parts separated)

Method
 

  1. In a large soup pot over medium-high heat, brown ground pork until fully cooked. Drain excess grease if needed. Remove pork and set aside.
  2. Reduce heat to medium. Add olive oil if necessary. Stir in onion and white parts of green onions. Cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
  3. Stir in chipotle seasoning, salt, and pepper. Add potatoes, corn, browned pork, and chicken broth. Bring to a gentle boil.
  4. Reduce heat, cover partially, and simmer 15–18 minutes until potatoes are fork-tender.
  5. Lightly mash some of the potatoes against the side of the pot to naturally thicken the soup. Simmer uncovered 3–5 minutes to reach desired consistency.
  6. Remove from heat. Stir in sour cream until smooth. Adjust seasoning.
  7. Serve hot, topped with shredded cheese and green onion tops.

Notes

  • For a thinner soup, add additional broth.
  • For more heat, increase chipotle seasoning slightly.
  • For a richer version, stir in ¼ cup heavy cream.
  • Soup thickens as it rests; loosen with broth when reheating.