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Santa Fe Green Chile Chicken Soup Recipe

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★★★★★

4.9 from 78 reviews

A hearty and flavorful Santa Fe Green Chile Chicken Soup featuring tender chicken, vibrant peppers, corn, and black beans in a creamy, spiced broth. This comforting soup combines smoky spices with creamy evaporated milk for a rich and satisfying meal perfect for any day.

Ingredients

Scale

Vegetables

  • 1 red bell pepper, seeded and finely chopped
  • 1 poblano pepper, seeded and finely chopped
  • 1 cup diced onion
  • 4 garlic cloves, minced

Liquids & Dairy

  • 2 tbsp olive oil
  • 32 oz chicken broth
  • 12 oz evaporated milk (Eagle Brand® recommended)
  • 2 tbsp water

Thickening Agent

  • 2 tbsp cornstarch or all-purpose flour

Protein & Canned Goods

  • 2½ cups cooked chicken breast, cubed
  • 15 oz can corn, drained
  • 15 oz can black beans, drained and rinsed

Spices & Seasonings

  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 1½ tsp smoked paprika
  • 1 tsp salt, or to taste
  • ½ tsp black pepper

Instructions

  1. Sauté the Veggies: 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.
  2. Build the Broth: Pour in the chicken broth, evaporated milk, and add the minced garlic to the pot. In a small bowl, whisk together the cornstarch (or flour) with water to make a slurry. Stir this slurry into the soup to help thicken it. Continue cooking over medium heat, stirring occasionally.
  3. Add the Good Stuff: Mix in the cubed cooked chicken breast, drained corn, rinsed black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Reduce heat to a gentle simmer and cook for another 10 minutes to meld the flavors together and let the broth thicken slightly.
  4. Garnish & Serve: Ladle the soup into bowls and top with your favorite garnishes such as sour cream, shredded cheese, tortilla strips, and fresh cilantro. Serve warm alongside crusty bread or cornbread for a complete meal.

Notes

  • You can substitute evaporated milk with regular milk or half-and-half for a different creamy texture.
  • For a spicier soup, add diced jalapeños or a pinch of cayenne pepper along with the other spices.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
  • Use gluten-free flour or cornstarch to make this soup gluten-free.
  • Top with avocado slices or a squeeze of lime for extra freshness.

Keywords: Santa Fe chicken soup, green chile chicken soup, creamy chicken soup, southwestern soup, chicken and black bean soup, easy chicken soup recipe, spicy chicken soup

Find it online: https://yumwithmia.com/santa-fe-green-chile-chicken-soup-recipe/