Santa Fe Chicken Soup

Warm up with a bowl of flavorful Santa Fe Chicken Soup, a hearty and vibrant dish that’s perfect for any weeknight dinner or cozy gathering. Packed with tender shredded chicken, fire-roasted tomatoes, black beans, sweet corn, and a medley of bold Southwestern spices like cumin, chili powder, and smoked paprika, this soup delivers a delightful blend of smoky and zesty flavors in every spoonful. The addition of diced green chilies and fresh cilantro adds a bright, aromatic touch, while a squeeze of fresh lime juice enhances its tangy freshness. Ready in just 45 minutes and brimming with wholesome ingredients, this one-pot wonder is as nutritious as it is satisfying. Serve it hot with optional toppings like crunchy tortilla strips, creamy avocado, or a dollop of sour cream for a customizable meal the whole family will love. Whether you’re looking for comfort food or a taste of the Southwest, Santa Fe Chicken Soup is guaranteed to hit the spot!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 pound boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 14.5-ounce can fire-roasted diced tomatoes
• 1 15-ounce can black beans, rinsed and drained
• 1 cup frozen corn
• 1 4-ounce can diced green chilies
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup fresh cilantro, chopped
• 1 large lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3–5 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.

Step 4

Place the chicken breasts into the pot and pour in the chicken broth.

Step 5

Bring the broth to a boil, then reduce the heat to a simmer. Cover the pot and cook the chicken for 15–20 minutes, or until it is fully cooked and reaches an internal temperature of 165°F (74°C).

Step 6

Carefully remove the chicken from the pot and set it aside to cool slightly. Shred the chicken using two forks.

Step 7

Return the shredded chicken to the pot and add the fire-roasted diced tomatoes, black beans, frozen corn, and diced green chilies.

Step 8

Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Simmer the soup for an additional 10 minutes to allow the flavors to meld.

Step 9

Taste the soup and adjust seasoning as needed.

Step 10

Remove the pot from the heat and stir in the chopped cilantro.

Step 11

Serve the soup hot, garnished with a squeeze of fresh lime juice from the lime wedges. Optionally, top with tortilla strips, shredded cheese, or a dollop of sour cream.

Nutrition Facts

Serving size	(2899.4g)

Amount per serving	% Daily Value*
Calories	1511.4

Total Fat 49.0g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 7078.3mg	0%
Total Carbohydrate 97.8g	0%
Dietary Fiber 22.2g	0%
Total Sugars 32.4g
Protein 175.3g	0%

Vitamin D 4.5IU	0%
Calcium 399.3mg	0%
Iron 19.9mg	0%
Potassium 4277.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 45.7%

Carbs: 25.5%