Santa Fe Soup Crockpot Recipe with Chicken and Corn
Santa Fe soup crockpot style is a dump-and-go dinner that tastes like Tex-Mex in a bowl. Chicken, black beans, corn, tomatoes and taco seasoning simmer until the broth turns rich and a little smoky. Top it with cheese and tortilla chips.
8
servings15
minutes6
hoursChicken breasts, beans, corn and tomatoes cook in a taco-spiced broth. Shred the chicken and top with cheese, avocado and chips.
Ingredients
1 1/2 lb boneless skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 can (15 oz) tomato sauce
3 cups low-sodium chicken broth
1 small yellow onion, diced
1 red bell pepper, diced
3 tbsp taco seasoning
1 tsp ground cumin
1 tsp garlic powder
Juice of 1 lime
1/4 cup chopped cilantro
Shredded cheddar, sour cream, avocado and tortilla chips, for topping
Directions
- Add the onion and bell pepper to a 6-quart slow cooker.
- Pour in the beans, corn, diced tomatoes, tomato sauce and broth.
- Stir in the taco seasoning, cumin and garlic powder.
- Nestle the chicken breasts into the soup so they are covered.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
- Check that the chicken reads 165°F and shreds easily.
- Remove the chicken and shred it with two forks.
- Return the shredded chicken to the pot and stir.
- Stir in the lime juice and half the cilantro.
- Ladle into bowls and top with cheese, sour cream, avocado, chips and the remaining cilantro.
Notes
- Use a rotisserie chicken to save time and add it in the last 30 minutes. For a thicker soup, mash about a cup of beans with a fork. Keep the soup and toppings separate for storage. It keeps five days refrigerated and three months in the freezer.
Why Santa Fe soup is a good slow cooker dinner
This soup is built from cans and a packet of seasoning, and that is a strength, not a shortcut. Beans, corn, tomatoes and broth soften and blend over six hours, and the chicken cooks in the soup, so it takes on all that flavor. You add everything at the start and the pot does the rest.
The long, low heat turns a plain pantry soup into something richer. Santa Fe soup crockpot style gets a smoky, slightly spicy broth from taco seasoning, cumin and tomatoes with green chiles, and the corn and beans give it body. Toppings at the end add the fresh contrast. Nothing in the pot needs to be browned first, which keeps the dishes down to one. The recipe also scales easily, so a double batch fits in a larger cooker for a crowd.
Ingredient notes
Chicken breasts: Use boneless skinless breasts. They shred easily after six hours and soak up the broth.
Black beans and pinto beans: Two kinds give both texture and color. Rinse canned beans well to wash off the salty liquid.
Corn: Canned corn, drained, is the traditional choice. Frozen corn works too, with no need to thaw.
Tomatoes with green chiles: These add mild heat and acidity. Use the can undrained so you keep the liquid.
Taco seasoning: Three tablespoons give most of the flavor. Taste your brand first, since some are salty, and use low-sodium broth to balance.
Toppings: Shredded cheddar, sour cream, avocado and tortilla chips make the soup. Chips add crunch, and avocado adds a cool, creamy contrast.
Tips for the best result
Nestle the chicken under the liquid: Push the breasts into the soup so they are covered, not sitting on top. This keeps them from drying at the edges. Take the time to stir once the chicken goes back in, so the shreds spread through the broth and every spoonful has some.
Mash some beans for body: The most common mistake is a soup that turns out thin. Take a cup of beans and mash them with a fork, or press them against the side of the pot, then stir them back in. They thicken the broth without any flour or cream.
Add lime and cilantro at the end: Fresh lime juice and half the cilantro go in after the chicken is shredded. Added at the start, both fade and turn bitter.
Swaps and variations
A rotisserie chicken saves time. Shred it and add it in the last 30 minutes. Ground turkey browned first works in place of the chicken, and chicken thighs give a richer broth with an extra 30 minutes. Add a diced jalapeno for heat, or a handful of frozen peppers for more vegetables.
What does not work is adding the toppings while the soup cooks. Cheese, sour cream and avocado break down in the heat, so keep them for the bowl.
What to serve with it
Serve the soup in wide bowls with a heap of toppings and a bowl of tortilla chips on the table. Cornbread or a quesadilla makes it a bigger meal. Set out lime wedges, so everyone can add a squeeze of fresh juice at the end. If you want it heartier, serve a scoop of cooked rice in the bottom of each bowl before the soup goes in. Kids tend to like the chips crushed right on top.
Storing, freezing and reheating
Keep the soup and toppings separate. The soup keeps five days in the fridge, and the toppings keep for a day or two.
It freezes well for up to three months. Thaw overnight in the fridge, then reheat on the stove over medium heat until steaming, stirring now and then. Add a splash of broth if the beans have absorbed the liquid.
Santa Fe Soup Crockpot Recipe with Chicken and Corn at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 15, led by boneless skinless chicken breasts, (15 oz) black beans, (15 oz) pinto beans, (15 oz) corn
Tips for Santa Fe Soup Crockpot Recipe with Chicken and Corn
Use a rotisserie chicken to save time and add it in the last 30 minutes. For a thicker soup, mash about a cup of beans with a fork. Keep the soup and toppings separate for storage. It keeps five days refrigerated and three months in the freezer.
Santa Fe Soup Crockpot Recipe with Chicken and Corn FAQ
How long does Santa Fe Soup Crockpot Recipe with Chicken and Corn take?
Santa Fe Soup Crockpot Recipe with Chicken and Corn takes 6 hours of cooking after 15 minutes of prep.
How many people does Santa Fe Soup Crockpot Recipe with Chicken and Corn serve?
This recipe makes 8 servings.
What do I need to make Santa Fe Soup Crockpot Recipe with Chicken and Corn?
15 ingredients, led by boneless skinless chicken breasts, (15 oz) black beans, (15 oz) pinto beans, (15 oz) corn. Amounts are in the recipe card above.
