Dinner

Santa Fe Green Chile Chicken Soup Recipe

Bymia larkspur October 22, 2025October 22, 2025

Introduction

This Santa Fe Green Chile Chicken Soup is a flavorful and comforting dish packed with tender chicken, vibrant peppers, and smoky spices. It’s perfect for a cozy meal that’s both hearty and satisfying. With simple ingredients and easy steps, you can bring a taste of the Southwest to your home kitchen.

Ingredients

1 red bell pepper, seeded and finely chopped
1 poblano pepper, seeded and finely chopped
1 cup diced onion
2 tbsp olive oil
32 oz chicken broth
4 garlic cloves, minced
12 oz evaporated milk (Eagle Brand® recommended)
2 tbsp cornstarch or all-purpose flour
2 tbsp water
2½ cups cooked chicken breast, cubed
15 oz can corn, drained
15 oz can black beans, drained and rinsed
1 tbsp ground cumin
2 tsp chili powder
1½ tsp smoked paprika
1 tsp salt or to taste
½ tsp black pepper

Instructions

Step 1: In a large pot, heat olive oil over medium heat. Add the diced red bell pepper, poblano pepper, and onion. Sauté for 7–8 minutes, stirring occasionally, until the vegetables are softened and slightly translucent.
Step 2: Add chicken broth, evaporated milk, and minced garlic to the pot. In a small bowl, whisk together cornstarch (or flour) and water to create a slurry. Stir the slurry into the soup. Continue cooking over medium heat, stirring occasionally.
Step 3: Stir in the cubed chicken, corn, black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Simmer the soup for another 10 minutes to allow flavors to blend and the broth to thicken slightly.
Step 4: Ladle the soup into bowls and garnish with your favorite toppings such as sour cream, shredded cheese, tortilla strips, and fresh cilantro. Serve warm alongside crusty bread or cornbread.

Tips & Variations

For extra heat, add diced jalapeño or a pinch of cayenne pepper. Substitute evaporated milk with half-and-half for a richer texture.
Use leftover rotisserie chicken to save time without sacrificing flavor.
For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a smooth texture. If the soup thickens too much after chilling, add a splash of broth or water when reheating.

How to Serve

This image shows a close-up of a bowl filled with thick chicken soup. The soup has three main layers visible: a creamy light orange broth, white shredded chicken pieces scattered throughout, and small chunks of yellow corn and red tomato. There are also tiny dark green herbs sprinkled inside the soup, adding texture and color contrast. A black spoon is scooping up some of the soup, showing the broth and the shredded chicken clearly. The bowl is black and sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green chilies instead of canned?

Yes, fresh green chilies can be used to enhance flavor, but be sure to roast and peel them for the best taste and texture.

Is this soup freezer-friendly?

Yes, you can freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the beans may change slightly after freezing.

mia larkspur