Santa Fe Chicken Soup Recipe

Name: Santa Fe Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onion (finely chopped); 3 large garlic cloves (minced); 1/2 cup celery (finely diced); ½ cups chicken stock (homemade or canned); 14 1/2 ounces Del Monte zesty jalapeno pepper diced tomato; 14 1/2 ounces diced tomatoes with mild green chilies; 16 ounces black bean and rice mix (2 boxes Zataran black beans and rice); 1 (14 ounce) bag pictsweet frozen corn and black beans; 14 ounces black beans; 5 boneless chicken breasts; 2 teaspoons cumin; 1 teaspoon coriander; 2 teaspoons dried cilantro; salt and pepper

Servings: persons

1 cup onion (finely chopped)
3 large garlic cloves (minced)
1/2 cup celery (finely diced)
½ cups chicken stock (homemade or canned)
14 1/2 ounces Del Monte zesty jalapeno pepper diced tomato
14 1/2 ounces diced tomatoes with mild green chilies
16 ounces black bean and rice mix (2 boxes Zataran black beans and rice)
1 (14 ounce) bag pictsweet frozen corn and black beans
14 ounces black beans
5 boneless chicken breasts
2 teaspoons cumin
1 teaspoon coriander
2 teaspoons dried cilantro
salt and pepper

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.

1015

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup onion (finely chopped), 3 large garlic cloves (minced), 1/2 cup celery (finely diced), ½ cups chicken stock (homemade or canned), and more.

Yes, Santa Fe Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Santa Fe Chicken Soup

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