Santa Fe Soup

These types of soups are my favorite.  Everything goes into the slow cooker and then at the end of the day, dinner is not only done…it’s delicious!
Happy Soup Night!
This recipe serves four.
Shopping List
1 pound of uncooked chicken breasts 
1 (15 oz) can of black beans, rinsed and drained
1 (10 oz) can of Rotel tomatoes
1 (14 oz) can of cream corn
1 (4 oz) can of chopped green chiles
2 cups of chicken stock
2 tablespoons chili powder
Monterey Jack cheese to garnish
Chopped green onions to garnish
In your slow cooker, place chicken, beans, Rotel, cream corn, chiles, stock and chili powder.  Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.  When you’re ready to serve, remove lid and shred chicken up right inside your slow cooker using two forks.  Ladle soup into bowls and garnish with cheese and green onions.
I mean…so simple, so full of flavor and so perfect for a busy weeknight.
Enjoy!
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  • Narci February 16, 2016 at 12:19 pm

    Yum!! What a great recipe!! Perfect for a busy weeknight!!

  • KRISTIN TATE February 16, 2016 at 2:52 pm

    It's cold and rainy in Mississippi today and this would be so good with some Mexican cornbread. I'm adding it to my meal plan for next week!

  • Alice Gibbs February 16, 2016 at 5:52 pm

    Looks so tasty and so easy! 🙂 Thank you for sharing X

  • Mandii M February 16, 2016 at 6:11 pm

    Um, this soup looks amazing! I can't wait to give it a try!

  • Keshia Shea February 16, 2016 at 6:48 pm

    i have a recipe similar to this, with canned corn, not cream, excited to try the change up!!! Thanks!!

    http://k-g/us/