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!
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Recipe Information
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
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3–5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Place the chicken breasts into the pot and pour in the chicken broth.
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).
Carefully remove the chicken from the pot and set it aside to cool slightly. Shred the chicken using two forks.
Return the shredded chicken to the pot and add the fire-roasted diced tomatoes, black beans, frozen corn, and diced green chilies.
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.
Taste the soup and adjust seasoning as needed.
Remove the pot from the heat and stir in the chopped cilantro.
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
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7078 mg | 308% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 32.4 g | ||
| Protein | 175.3 g | 351% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 399 mg | 31% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4277 mg | 91% | |
*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.
