This cozy, creamy Santa Fe Chicken Soup is everything we want in a weeknight dinner. It’s bold, hearty, a little spicy, and ridiculously satisfying — all made in one pot. Think Tex-Mex meets comfort food, with juicy shredded chicken, black beans, corn, and just the right amount of heat.
It’s one of those soups you don’t just eat when it’s cold out. We make it year-round because it’s fast, filling, and full of flavor.
Why you’ll love it
This is the kind of recipe that feels like a hug in a bowl. It uses simple ingredients (many you probably already have), comes together quickly, and reheats beautifully. It’s perfect for busy nights, lazy Sundays, or when you just want something warm and cheesy with tortilla chips on the side.
Also — you don’t need to pre-cook the chicken! It simmers right in the soup and gets super tender.
Helpful Tips
- Use rotisserie chicken if you have some on hand — just stir it in toward the end and simmer for a few minutes.
- Want it thicker? Simmer uncovered a little longer.
- Prefer a lighter version? Skip the cream cheese and just use a little shredded cheese for garnish.
How to Make Santa Fe Soup
- Sauté the onion and garlic until fragrant.
- Stir in tomato paste, then add the beans, corn, Rotel, broth, chicken, and seasonings.
- Simmer until the chicken is tender, then shred it.
- Stir in the cheeses until smooth and creamy.
Substitutions and variations
- Use ground beef instead of chicken for a chili-like twist.
- Make it vegetarian by skipping the chicken and doubling the beans.
- Add extra veggies like bell peppers or zucchini if you have them.
What to serve with it
We love this soup with warm cornbread or a handful of tortilla chips on the side. It’s also great with a side salad if you want to keep things fresh. And yes, it’s amazing the next day for lunch.
Leftovers and storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. We don’t recommend freezing it because of the dairy — it may separate when thawed.
❓ Santa Fe Soup FAQs
Absolutely! Just skip the simmering step — add 2 cups of shredded rotisserie chicken after the soup has simmered and heat it through before adding the cheeses.
Yes! Add everything except the cheeses to your slow cooker and cook on low for 6–7 hours or high for 3–4. Shred the chicken, stir in the cheeses until smooth, and serve.
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Santa Fe Soup
Ingredients
- 2 tablespoons oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 15 oz. can corn, drained
- 1 10 oz. can Rotel diced tomatoes with green chilies, undrained
- 1 15 oz. can black beans, , drained and rinsed
- 5 cups chicken broth
- 2 small boneless skinless chicken breasts, or 2 cups shredded
- 1 teaspoon cumin
- 1 pinch cayenne pepper
- 1 2 teaspoons hot sauce
- 1 1 oz. packet taco seasoning, about 3 tablespoons
- 1 packet ranch seasoning mix, about 2 tablespoons
- 1 ½ cups cheddar cheese, shredded
- 1/3 cup cream cheese, softened
Toppings
- Sour cream
- Diced avocado
- Fresh cilantro
- Crushed tortilla chips or cornbread on the side
Instructions
- Sauté the aromatics: Heat 2 tablespoons of oil in a large pot over medium heat. Add the diced onion and sauté for about 4 minutes, until softened. Stir in the garlic and cook for 1 more minute, until fragrant.
- Add the base ingredients: Add the tomato paste, corn, Rotel (with juices), black beans, chicken broth, raw chicken breasts, taco seasoning (start with 2 tablespoons), ranch seasoning mix (2 tablespoons or 1 packet), cayenne, cumin, and hot sauce. Stir to combine.
- Simmer gently: Bring the soup to a gentle simmer and partially cover. Avoid boiling rapidly — slow simmering helps keep the chicken tender and juicy.
- Shred the chicken: After 20–25 minutes, or once the chicken is cooked through, remove it from the pot. Use two forks to shred it, then return the shredded chicken to the soup.
- Make it creamy: Reduce the heat to low. Gradually stir in the shredded cheddar cheese and softened cream cheese until fully melted and smooth. Don’t rush this step — stir gently for the best texture.
- Taste the soup and add more taco seasoning, hot sauce, or salt if needed. Let it simmer on low for another few minutes to meld the flavors.
- Ladle into bowls and garnish with your favorite toppings like tortilla strips, avocado, cilantro, or extra cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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