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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


Description

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.


Scale

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

  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.

  • 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
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