Some kinds of soup are ideal to be served as appetizers while others are hearty and tasty enough to be the main course. Guess which one this Santa Fe chicken soup is! That’s right, this one is a full meal in its own right. Brimming with fantastic flavors, this rich-tasting soup is easy to prepare and very much worth your while!
Chicken breast pairs with assorted kinds of beans, spices and vegetables to make this easy New Mexico style soup. You can use your judgment, tweaking the ingredients if you want to, or dialing the spice up or down.
Whether you choose to serve this soup with crusty bread, tortillas or even your favorite kind of quesadilla, you will love how hearty and satisfying it is. Enjoy it for lunch or even for dinner, perhaps with a side salad too.
Why You’ll Love the Recipe:
This soup is so tasty. You simply couldn’t get this much flavor out of anything that comes in a can. It’s easy to make, as you just have to add the ingredients to a large pot and simmer the mixture.
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How to Serve It:
Serve this New Mexico soup hot, perhaps with lime wedges, cilantro, avocado slices, or diced fresh tomatoes.
Can You Make It Ahead?
Yes, you can prepare it in advance and warm it back up later in a pan on the stove if you want.
Storage Instructions:
Leftovers will be good for up to 3 days in a covered container in the fridge.
Variations and Substitutions:
Sub Half & Half or heavy cream for the evaporated milk if you want. The result will be creamier, so you can adjust the quantity to make up for that if you don’t want it too creamy.
Santa Fe Chicken Soup
Ingredients
- 1 seeded chopped poblano or anaheim pepper
- 1 seeded chopped bell pepper
- 1 cup diced onion
- 32 ounces chicken broth
- 2 tablespoons olive oil
- 4 minced garlic cloves
- 12 ounces evaporated milk
- 15 ounces canned corn drained
- 15 ounces canned black beans drained
- 2½ cups chopped cooked chicken breasts
- 1½ teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1½ teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional toppings: sour cream shredded cheese, cilantro, and tortilla strips
Instructions
- Heat the oil in a pot and cook the peppers and onion in there for 7 to 8 minutes until half-tender.
- Add the broth, milk and garlic to the pot.
- Whisk the water and cornstarch together.
- Add the cornstarch mixture to the pot and continue cooking.
- Add the chicken, beans, corn, and seasonings.
- Stir and simmer for 10 minutes, then serve right away with your preferred toppings.
- Enjoy!
