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Chicken Soup is good for the soul in so many ways. I love this Santa Fe Chicken Soup not only because it’s festive, delicious, and pretty to look at, but it cooks in the slow cooker meaning I can make this during the week and come home to dinner already done. I don’t know about you, but that IS good for my soul.
Santa Fe Chicken Soup combines the delicious flavors of southwestern cuisine. It’s really pretty to look at. Loaded with corn, tomatoes, bell peppers, onions, and beans. I prefer to use boneless skinless chicken thighs in this recipe. They stay moist and delicious and aren’t prone to drying out like chicken breast. Feel free to substitute in chicken breasts. They would work just fine. You can also make this without the chicken at all. It’s a great vegetarian option.
The toppings are what makes this soup sing in my opinion. I like to top my bowl of Santa Fe Chicken Soup with slices of fresh avocado, sprigs of cilantro, and a squeeze of lime juice. Sour Cream would be a great option on top as well. Serve this up with corn tortilla chips or enjoy it over rice for a heartier meal.
All of these ingredients get put in the crock pot in the morning and are set in the slow cooker to cook for 8 hours or while you are at work. A great time saving trick is to chop everything and add it all into the slow cooker insert then put on the lid and stick the slow cooker insert in your fridge the night before. Then in the morning you just pop the insert into your slow cooker while drinking your coffee. You don’t have to do a thing!
As always I can’t suggest my All Clad 6.5 qt slow cooker enough. It’s wonderful. It’s very large and can hold a lot of food. It also has a lot of wiggle room on the time settings. You can set this bad boy on low for up to 20 hours and will automatically kick into the warm setting for up to six hours after the cooking period is over. Perfect for when soccer practice or traffic is not getting you home in time. And the insert is dishwasher safe. Use this link to check it out http://theanchoredkitchen.com/allcladslowcooker.
I hope this Santa Fe Chicken Soup warms your soul like it does mine or at the very least allows you the time to spend with your family and not over your stove top like a frantic lunatic (or is that just me during a busy weeknight?) Enjoy.
- 1 bell pepper, diced (yellow, orange or red)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 4oz can diced green chilis
- 1 14.5 oz can fire roasted diced tomatoes with their juices
- 1 bay leaf
- 2 tsp cumin
- 1 tsp kosher salt
- juice of 1 lime
- 1 C frozen corn kernels
- 1 1/2 lbs boneless, skinless chicken thighs, cubed into small pieces
- 2 C chicken stock
- 1 15 oz can white beans, drained and rinsed
- 1 C shredded pepper jack cheese (optional)
- Optional Toppings:
- corn tortilla chips
- avocado slices
- sour cream
- Add all ingredients to a slow cooker except for the beans and cheese.
- Gently stir to mix everything together.
- Cook on low for 8 hours, or high for 4.
- Add in the beans and cook for 10 minutes while you gather toppings.
- Taste and adjust seasoning if necessary.
- Serve warm in bowls with toppings of your preference.
Want other Soup Recipes? Check these out below!