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Santa Fe Chicken Soup

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


1 cup finely chopped onion
3 large cloves of garlic minced
1/2 cup celery finely diced
12 cups chicken stock (homemade or canned)
1 14 1/2 oz del monte jalapeno diced tomatoes
1 14 1/2 oz del monte mild green chilies and tomatoes
2 boxes Zataran black beans and rice
1 14 oz bag of Pictsweet corn and black beans
14 oz black beans
5 boneless breast of chicken
2 tsps cumin
1 tsp coriander
2 tsps dried cilantro
salt and pepper to taste


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.
Heat your Dutch oven over high heat, add 1 tbsp olive oil, onions, celery and garlic. Allow onions to brown slightly.
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.
Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
Serve with a dollop of sour cream, some corn chips with guacamole....for a complete dinner.

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Nutritional Information
Per Serving

no nutrition information available

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