Crock Pot Chicken Santa Fe Soup
Crock Pot Chicken Santa Fe Soup is creamy, cheesy and a delicious way to warm the family up on a cold winter day.
If you love crock pot soup recipes that are packed full of Mexican flavors this easy chicken Sante Fe soup is sure to become a favorite.
This Crock Pot Chicken Santa Fe Soup recipe is made with cubed cooked chicken.
You could use any leftover cooked chicken, a rotisserie chicken or leftover cooked turkey meat to make this chicken crock pot soup recipe.
Velveeta cheese easily adds a creamy and cheesy flavor to the Santa Fe soup recipe.
If you’d like to use shredded cheddar cheese instead that is okay but the soup broth will not have the creaminess you will get from the Velveeta cheese.
I’m sure shredded cheddar cheese will taste just as good so don’t hesitate to use it if that is your preference.
I served this Crock Pot Chicken Santa Fe Soup in my (affiliate link) favorite stoneware soup bowls. These handles soup bowls come in 6 gorgeous colors.
How To Make Crock Pot Chicken Santa Fe Soup
Ingredients
- 2 1/2 to 3 cups cooked chicken, cubed
- 15 oz can corn, drained
- 15 oz can black beans, drained and rinsed
- 14 oz diced tomatoes with chilies, undrained
- 8 oz Velveeta Cheese, cubed
- 3 cups chicken stock
- 1 envelope taco seasoning
Directions
- Prepare the cooked chicken by cutting it into cubes and adding it to a 6 or 7 quart Crock-Pot slow cooker.
- Drain the canned corn and drained the black beans and rinse well under cold water. Add then to the slow cooker.
- Add the diced tomatoes, the cubed Velvetta cheese and chicken stock to the slow cooker.
- Mix in the envelope of taco seasoning in until all the lumps are broken up and it is combined well with the rest of the ingredients.
- Cover the slow cooker and cook on low for 5 hours or high for 3 hours.
Print the Crock Pot Chicken Santa Fe Soup recipe below
Print Crock Pot Chicken Santa Fe Soup
- Prep Time: 8 Minutes
- Cook Time: 4 hours
- Total Time: 4 hours 8 minutes
- Yield: 6 Servings 1x
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Pin RecipeDescription
This Crock Pot Chicken Santa Fe Soup recipe is made with cubed cooked chicken. You could use any leftover cooked chicken, a rotisserie chicken or leftover cooked turkey meat to make this chicken crock pot soup recipe.
Ingredients
- 2 1/2 to 3 cups cooked chicken, cubed
- 15 oz can corn, drained
- 15 oz can black beans, drained and rinsed
- 14 oz diced tomatoes with chilies, un-drained
- 8 oz Velveeta Cheese, cubed
- 3 cups chicken stock
- 1 envelope taco seasoning
Instructions
- Prepare the cooked chicken by cutting it into cubes and adding it to a 6 or 7 quart Crock-Pot slow cooker.
- Drain the canned corn and drained the black beans and rinse well under cold water. Add then to the slow cooker.
- Add the diced tomatoes, the cubed Velvetta cheese and chicken stock to the slow cooker.
- Mix in the envelope of taco seasoning in until all the lumps are broken up and it is combined well with the rest of the ingredients.
- Cover the slow cooker and cook on low for 5 hours or high for 3 hours.
- Category: Crock Pot Recipes
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Bowl
- Calories: 385
- Carbohydrates: 29.8g
- Fiber: 7.5g
- Protein: 32.7g
For more easy winter Crock Pot recipes head to my crock pot recipe page.
I’m rocking my crock pot with Recipes That Crock Linky party this week!
Pat
January 7, 2018 at 11:21 pmThis looks delicious! Thanks for the recipe
Arlene Mobley
January 8, 2018 at 1:40 pmThank you Pat!
Jessica Kleinschmit
January 9, 2018 at 7:51 pmI made this tonight and it was wonderful! Very warming on a chilly night for sure. I used leftover turkey and topped it with crushed tortilla chips, diced avocado and a dollop of sour cream. Yum! Thanks for sharing. I will freeze some leftovers for another cold night.
★★★★★
Arlene Mobley
January 10, 2018 at 10:24 pmJessica so glad to hear you loved the recipe! Thank you so much! I bet the avocado really added a nice touch. I will have to add some to mine the next time I make this.
Kelsey
January 9, 2018 at 8:09 pmYum this sounds great, I’m sure the velveeta is a really delicious touch!
Arlene Mobley
January 10, 2018 at 10:22 pmKelsey
The Velveeta cheese makes it so creamy.
Amy (Savory Moments)
January 10, 2018 at 6:55 amThis soup looks super delicious and very family friendly! Plus, you can’t beat the slow cooker for making meals easier.
Arlene Mobley
January 10, 2018 at 10:22 pmAmy thanks! Slow cooker soups are the best!
Jan
January 11, 2018 at 7:08 amThat soup looks really yummy and easy too! I’d love for you to come share at Let’s Party! We look forward to you sharing! https://themarkandjanshow.com/2018/01/10/lets-party-3/
Mary
January 19, 2018 at 4:56 pmThis is the perfect soup for a cold winter night. I really need to look into buying a crock pot.
Arlene Mobley
January 21, 2018 at 1:15 pmMary you need to buy one right now! Crock Pot has some great end of year discounts right now. (Affiliate link)
DeeDee
January 27, 2018 at 6:56 pmI made this recipe last night, with the exception of leaving it in the crockpot on low for 10 hours. My husband and I really enjoyed it. I’ll definitely make it again. Thanks
★★★★★
Arlene Mobley
January 27, 2018 at 9:12 pmSo glad to hear that Dee Dee! Thank you!
John-Henry Voss
March 30, 2019 at 1:49 pmHow would you thicken the recipe? I am suggesting 8oz of cream cheese would this work?
Arlene Mobley
March 31, 2019 at 10:35 pmJohn
This soup has a very thick creamy broth. If it was any thicker I don’t think it would be called a soup any longer. I’m not sure cream cheese would thicken it much. It will probably melt into the cheese broth. Good luck