Chicken Santa Fe Soup - Quick and Easy

READY IN: 30mins
Recipe by Porfavorcorona

This rich chicken soup is full of the flavors of the Southwest. It also freezes well.

Top Review by Gerry

We are very fond of Southwestern recipes,the black beans, the corn and the seasonings had me needing to try this soup - it was as good as I thought it would be! Made as posted - no changes needed for this delicious Southwest chicken soup. Served this with recipe#402137 - perfect on a cold cold Saskatchewan day a few weeks back when the temps really dipped. Made for Soups On.

Ingredients Nutrition


  1. Cut chicken breasts into 1" pieces.
  2. In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender.
  3. Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes.
  4. Directions for freezing and thawing:.
  5. Cool soup in refrigerator or ice water bath.
  6. Pour soup into rigid containers; seal, label, and freeze.
  7. To thaw and reheat, thaw soup overnight in refrigerator, then reheat in heavy saucepan until bubbly.
  8. To reheat from frozen, place frozen soup in top of double boiler; heat over simmering water, stirring occasionally, until soup is hot.
  9. Transfer to saucepan and heat until bubbly.

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