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Home » Crock Pot Recipes » Crock Pot Chicken Santa Fe Soup

Crock Pot Chicken Santa Fe Soup

Published: Jan 5, 2018 · Modified: Jun 9, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

Crock Pot Chicken Santa Fe Soup recipe served in a red soup crock on a red polka dot napkin

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.

Crock Pot Chicken Soup recipe that is cheesy and creamy made with Velveeta cheese and leftover chicken, canned corn and black beans

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.

Slow Cooker Chicken Santa Fe Soup recipe served in a red soup bowl on a red cloth napkin with vintage silverware spoons

How To Make Crock Pot Chicken Santa Fe Soup

Ingredients

  • 2 ½ 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

  1. Prepare the cooked chicken by cutting it into cubes and adding it to a 6 or 7 quart Crock-Pot slow cooker.
  2. Drain the canned corn and drained the black beans and rinse well under cold water. Add then to the slow cooker.
  3. Add the diced tomatoes, the cubed Velvetta cheese and chicken stock to the slow cooker.
  4. 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.
  5. 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

Slow Cooker Chicken Santa Fe Soup recipe served in a red soup bowl on a red cloth napkin with vintage silverware spoons

Crock Pot Chicken Santa Fe Soup

Arlene Mobley - Flour On My Face
This Crock Pot Chicken Santa Fe Soup 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 soup recipe.
5 from 10 votes
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Prep Time 8 mins
Cook Time 4 hrs
Total Time 4 hrs 8 mins
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 364 kcal

Ingredients  

  • 2 ½ to 3 cups cooked chicken cubed
  • 15 oz canned corn drained
  • 15 oz 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
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Instructions 

  • Prepare the cooked chicken by cutting it into cubes and adding it to a 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.

Nutrition

Calories: 364kcal | Carbohydrates: 36g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 1680mg | Potassium: 815mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1026IU | Vitamin C: 12mg | Calcium: 274mg | Iron: 4mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

For more easy winter Crock Pot recipes head to my crock pot recipe page.

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. John-Henry Voss

    March 30, 2019 at 1:49 pm

    How would you thicken the recipe? I am suggesting 8oz of cream cheese would this work?

    Reply
    • Arlene Mobley

      March 31, 2019 at 10:35 pm

      John

      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

      Reply
  2. DeeDee

    January 27, 2018 at 6:56 pm

    5 stars
    I 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

    Reply
    • Arlene Mobley

      January 27, 2018 at 9:12 pm

      So glad to hear that Dee Dee! Thank you!

      Reply
  3. Mary

    January 19, 2018 at 4:56 pm

    This is the perfect soup for a cold winter night. I really need to look into buying a crock pot.

    Reply
    • Arlene Mobley

      January 21, 2018 at 1:15 pm

      Mary you need to buy one right now! Crock Pot has some great end of year discounts right now. (Affiliate link)

      Reply
  4. Jan

    January 11, 2018 at 7:08 am

    That 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/

    Reply
  5. Amy (Savory Moments)

    January 10, 2018 at 6:55 am

    This soup looks super delicious and very family friendly! Plus, you can't beat the slow cooker for making meals easier.

    Reply
    • Arlene Mobley

      January 10, 2018 at 10:22 pm

      Amy thanks! Slow cooker soups are the best!

      Reply
  6. Kelsey

    January 09, 2018 at 8:09 pm

    Yum this sounds great, I'm sure the velveeta is a really delicious touch!

    Reply
    • Arlene Mobley

      January 10, 2018 at 10:22 pm

      Kelsey

      The Velveeta cheese makes it so creamy.

      Reply
  7. Jessica Kleinschmit

    January 09, 2018 at 7:51 pm

    5 stars
    I 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.

    Reply
    • Arlene Mobley

      January 10, 2018 at 10:24 pm

      Jessica 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.

      Reply
  8. Pat

    January 07, 2018 at 11:21 pm

    This looks delicious! Thanks for the recipe

    Reply
    • Arlene Mobley

      January 08, 2018 at 1:40 pm

      Thank you Pat!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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