clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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

  • Author: Arlene Mobley-Flour On My Face
  • Prep Time: 8 Minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 8 minutes
  • Yield: 6 Servings 1x
  • Category: Crock Pot Recipes
  • Method: Slow Cooker
  • Cuisine: Mexican


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.



  • 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


  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.


  • Serving Size: 1 Bowl
  • Calories: 385
  • Carbohydrates: 29.8g
  • Fiber: 7.5g
  • Protein: 32.7g
Recipe Card powered byTasty Recipes