Santa Fe Chicken Soup

READY IN: 1hr 15mins
Recipe by Ravenseyes

This quick and easy soup is filled with robust flavors, feeds a crowd, and is a real pleaser.

Top Review by ~Nimz~

This is absolutely wonderful. The flavors as described are truly robust. I made a few changes for our taste. I only used 8 cups of stock and only 1 box of the black bean and rice mix. (Didn't read the recipe right) Added a 1/2 cup of regular rice. I also left out the bag of frozen corn and black beans. Added a can of corn. Then DH tasted it before I added the chicken and he wanted me to add smoked sausage. So I browned some sausage really well and added it to the soup. Fabulous. Thanks so much for sharing this.

Ingredients Nutrition


  1. Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
  2. Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
  3. Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
  4. Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
  5. Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.

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