Santa Fe Chicken Soup is a 5-star meal in a bowl with lotsa’ South of the Border flavor and plenty of wholesome veggies that beckon to hungry tummies.
Course Main Course, Soup
Cuisine American
Keyword How do I make Santa Fe Chicken Soup Recipe, How to make Santa Fe Chicken Soup Recipe, Santa Fe Chicken Soup, Santa Fe Chicken Soup Recipe
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 6-8 servings
Calories 486kcal
Author Kathleen
Ingredients
2tablespoonsolive oil
1 medium yellow onionchopped
1sweet red bell pepperchopped
1/2 or 1jalapeno pepperstemmed, seeded and finely chopped
1tablespoongarlicchopped
1/4 or 1/2teaspoonsalt
1/4teaspoonblack pepper
1tablespoondried chili powder
1tablespoondried oregano
1teaspoonground smoked paprika
1teaspoondried ground cumin
64ounceschicken broth
1(14.5-ounce) can diced tomatoes
1(16-ounce) jar pace picante sauce, mild
1(11-ounce) canwhole corn, drained
2(15-ounce) cans black beans,drained and rinsed
6chicken breast halvescooked and shredded
Toppings:
1cupfresh cilantrochopped
1cupMonterey Jack cheeseshredded
tortilla chipscoarsely crushed
Instructions
Saute onion, red pepper, and jalapeno in a large pot until very soft. Add garlic and saute for about 2 minutes. Add salt, black pepper, chili powder, oregano, smoked paprika, and cumin saute for about 1 minute.
Add all the rest of the ingredients except the chicken. Simmer on medium-low for 1 1/2 hours to allow all flavors to develop. Add water, as needed, to to the soup if it gets too thick. Add chicken and heat through. Garnish soup with cilantro, tortillas chips, and cheese. This soup is even better if made and refrigerated a day ahead of serving.
If you are in a hurry don't worry about the long simmer time. The soup is still wonderful if you just heat everything through after you saute the veggies. I like the long simmer because I like the canned veggies to soften and the flavors to really mingle.