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Santa Fe Chicken Soup

A hearty, protein-packed soup bursting with Southwestern flavors like fire-roasted tomatoes, corn, black beans, and tender chicken. It's a quick, one-pot meal that's both comforting and nutritious.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main
Cuisine: Southwestern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp avocado oil or olive oil
  • 1 large yellow onion diced
  • 1 red bell pepper diced
  • 1 jalapeño seeds removed for less heat, finely diced
  • 3 cloves garlic minced
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 1 28 oz can fire-roasted diced tomatoes undrained
  • 1 15 oz can black beans rinsed and drained
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk for dairy-free option
  • salt and black pepper to taste
  • 1/3 cup fresh cilantro chopped, plus more for garnish
  • 2 limes juiced

Equipment

  • Large Dutch oven or heavy-bottomed soup pot (5-6 quart)
  • Sharp chef's knife and cutting board
  • Wooden spoon or spatula
  • Liquid measuring cups
  • Can opener

Method
 

  1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion, bell pepper, and jalapeño. Sauté for 5-6 minutes, until the vegetables have softened. Add the minced garlic and cook for another 60 seconds, just until fragrant. This builds a deep flavor base—don't rush it.
  2. Push the vegetables to the side of the pot. Add the cubed chicken pieces in a single layer. Season with a pinch of salt and pepper. Let the chicken sear undisturbed for 2-3 minutes to get some color, then stir and cook for another 2-3 minutes until it's no longer pink on the outside.
  3. Sprinkle the cumin, chili powder, and oregano over the chicken and vegetables. Stir constantly for about 1 minute to toast the spices. This unlocks their essential oils and intensifies the flavor dramatically—trust me, this step is non-negotiable for authentic Southwestern taste.
  4. Pour in the undrained fire-roasted tomatoes, chicken broth, black beans, and corn. Bring the soup to a boil, then immediately reduce the heat to maintain a gentle simmer. Let it cook uncovered for 20-25 minutes. This simmering time allows the flavors to marry and the chicken to become perfectly tender.
  5. Turn off the heat. Stir in the heavy cream (or coconut milk), fresh cilantro, and the juice of two limes. Taste the soup and adjust seasoning with more salt and pepper as needed. The lime juice brightens all the other flavors, so add it at the end to preserve its zing.

Notes

Chef's Tips:
• For deeper flavor, use homemade chicken broth if you have it.
• Avoid boiling the soup after adding the cream, as it can curdle.
• Serve with warm cornbread or over a scoop of cooked rice for a heartier meal.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C)
• Cool soup to room temperature within 2 hours before refrigerating