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This easy Santa Fe Chicken Soup is creamy, hearty, and packed with tender chicken, black beans, sweet corn, tomatoes, and green chiles. If you’re looking for the best Santa Fe soup recipe for a quick weeknight dinner, this one comes together in about 30 minutes using simple pantry ingredients. It’s cozy enough for winter but delicious any time of year.
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
- Ready in about 30 minutes
- One-pot recipe with easy cleanup
- Loaded with protein and vegetables
- Perfect for meal prep
- Family-friendly
- Easy to make as mild or spicy as you like
- Freezer-friendly before adding the dairy
- Great way to use leftover or rotisserie chicken
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.
You’ll need
- Chicken: Boneless skinless chicken breasts cook directly in the soup, making this recipe incredibly easy. Rotisserie chicken is also a great shortcut.
- Rotel Tomatoes: Rotel adds tomatoes and green chiles in one can, giving the soup its signature Southwest flavor.
- Black Beans: They add protein, fiber, and make the soup much heartier.
- Corn: Fresh, frozen, or canned all work well.
- Cream Cheese: Makes the rich creamy texture.
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. If you’d like to freeze it, do so before stirring in the cream cheese and shredded cheese. Add the dairy after reheating for the best texture.
❓ Santa Fe Soup FAQs
Santa Fe soup is a hearty Southwestern-inspired soup made with chicken, black beans, corn, tomatoes, green chiles, and warm spices like cumin and chili powder. Many versions, including this one, are finished with cream cheese and shredded cheese for a rich, creamy texture.
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.
Yes. Sauté the onion, garlic, and tomato paste using the Sauté function. Add the remaining ingredients except the cheeses, then cook on High Pressure for 10 minutes with a 10-minute natural release. Shred the chicken, stir in the cheeses, and serve.
If you make this Santa Fe Chicken Soup and love it, we’d be so happy if you rated the recipe! It helps more people find it — and it totally makes our day. 💛
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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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Such a cozy and hearty soup! I made it on a rainy day and it hit the spot. A little sour cream and tortilla chips on top took it to the next level.
That sounds perfect, Brian! We’re glad you loved it—it’s definitely a rainy-day favorite in our kitchen too. Thanks for your feedback!
Super cozy and hearty. I added a bit of sour cream and tortilla chips on top — awesome!
Love those additions, Brian! Thanks for sharing, and so glad you enjoyed it.
So cozy and flavorful. We topped it with crushed tortilla chips and cheese—amazing!
That sounds so good, Kim! Thanks for giving it a try!
So hearty and flavorful. I made it for game day and it disappeared fast!
Thanks, Mark! Sounds like the perfect soup for sharing.
Santa Fa Soup was awesome and easy. Taco soup upgrade. Thank you!
Judy, thank you so much! 😊 I’m so glad you enjoyed it. I love hearing that it earned a spot as a taco soup upgrade! Thanks for giving it a try and for taking the time to leave such a kind comment. ❤️