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 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
- 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
Crock Pot Chicken Santa Fe Soup
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
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
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!
