Santa Fe Chicken Soup Recipes
Equipment
- Large soup pot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or ladle
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cubed
- 1 onion chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeño minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 15 oz diced tomatoes with green chiles
- 1/4 cup fresh cilantro chopped
- Salt and pepper to taste
- 1 avocado sliced (for garnish)
- Lime wedges for garnish
- Tortilla strips or crushed tortilla chips for garnish
Instructions
Sauté The Vegetables
- Heat the olive oil in a large soup pot over medium heat. Add the onions, garlic, and bell peppers. Sauté for about 5 minutes until softened.
Cook The Chicken
- Add the cubed chicken to the pot and cook for 5-7 minutes, stirring occasionally until the chicken is browned on all sides.
Add The Spices
- Stir in the cumin, chili powder, and minced jalapeño (if using) into the pot. Cook for another minute, allowing the spices to toast and release their flavors.
Pour In The Broth And Simmer
- Pour in the chicken broth, diced tomatoes with green chiles, black beans, and corn. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes to let the flavors meld.
Season And Serve
- Stir in the fresh cilantro and season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with avocado slices, lime wedges, and tortilla strips or crushed chips for extra crunch.
Notes
If you're making this soup for guests, I recommend serving it with an assortment of garnishes like extra lime wedges, chopped cilantro, and a side of hot sauce. It lets everyone customize their bowl to their liking, making the meal more interactive and fun.