Santa Fe Chicken Soup

Santa Fe Chicken Soup

Since it is cold outside, I am tempted to make soup in my crock pot nearly every week. It has been rainy and damp all day, and I think it is a great time to share such a warm, hearty meal. This soup goes by many names. Every time I have told someone of this soup and its contents, they say "my friend makes that, but a little differently." whatever you call it, though, it is my favorite thing to make when it is chilly outside! Also partially because it takes 10 minutes to throw together, obviously.

You could top this soup with tortilla chips, sour cream, diced avocado, or cilantro, just to name a few. I chose to top it with a little sour cream and green onions. This soup really doesn't need any help being delicious all on its own. 

As you will see in the photo at the very bottom of this post, I did a little fancy food art with a very unexpected ingredient. Yes, they are Bugles. My husband was eating them while i was plating this soup (after smelling it and wanting to eat it all day). 

Maybe it was the lack of sleep I have experienced lately, or maybe it was low blood sugar, but I thought the Bugles would make a really intriguing presentation. Honestly, I think I was right!

So, top your soup with what makes you happy, friends. Take a little risk. Live dangerously. Life is much too short to be afraid to try new things! 

Don't be afraid to ask questions as well. For instance, if you are plating soup for a photo or a dinner guest, is it really plating, or is it bowling?



  • 1 lb chicken breasts
  • 2 (10.75 oz.) cans condensed cream of chicken soup
  • 1 cup diced sweet onion (5.5 oz.)
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 can black beans, drained and rinsed
  • 1½ cups chicken stock
  • 1 cup shredded cheddar cheese
  • 8 oz. cream cheese (softened)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 tablespoon salt
  • 1 tablespoon black pepper


 Spray entire crock pot with cooking spray, set to low, and add whole, boneless skinless chicken breasts to the bottom of the crock pot. 

Mix in a large mixing bowl all remaining ingredients excluding shredded cheese and cream cheese, and pour into crock pot over chicken.

cook for 6-8 hours. If you happen to be using pre-cooked chicken, 4-6 hours would be long enough.

After time is up, remove chicken and place on a large cutting board. Shred chicken with two forks and mix back into the soup.

Add the two cheeses, stir, and continue cooking just long enough for cheese to melt. I personally add the cheese while the chicken is being shredded, to save time.

Finally, ladle soup into a warm bowl, add desired toppings if any, and serve.

Here is a pin-able photo for Pinterest (below)!

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