Santa Fe Chicken Soup

19 Jan

 It doesn’t get any easier than this.  This recipe is a quick one to fix and can be whipped up in no time when you’ve just gotten home from work and the kids are all hungry.  While last night’s dinner cooked (lemon shrimp pasta), I cooked the chicken breasts for tonight’s soup.  That way, I was able to assemble the rest when I got home and was able to have a great meal on the table in no time.  Everyone loved it and went back for seconds.  Plus, it’s low fat and full of fiber too!


1 bunch green onions, sliced

1 Tablespoon olive oil

1 –  14 oz. can chicken broth

1 – 15 oz. can black beans, drained and rinsed

1 – 15 oz. can kidney beans, drained and rinsed

1 – 11 oz. can Mexicorn, drained

1 – 4 oz. can chopped green chilies

1 – 15 oz. can Mexican style tomatoes (I found a Great Value brand of fire-roasted Tex Mex style diced tomatoes at WalMart that was very good)

2 boneless skinless chicken breasts, cooked and diced

1-2 Tablespoons chili powder (I used 1 Tbls. and that was plenty hot for us)


Saute green onions in olive oil in a soup pot until onions are tender.

Drain and rinse the black beans and the kidney beans. 

Add these, along with the Mexicorn, green chilies, chicken broth, and Mexican style tomatoes to the soup pot containing the green onions.

Stir in the diced cooked chicken and chili powder. 

 Heat until it comes to serving temperature.  Serve in bowls with a dollop of sour cream and tortilla chips.


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