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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.
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Prep Time
8
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
8
minutes
mins
Course
Soup
Cuisine
Mexican
Servings
6
servings
Calories
364
kcal
Ingredients
1x
2x
3x
▢
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
Serving:
1
Serving
Calories:
364
kcal
Carbohydrates:
36
g
Protein:
31
g
Fat:
11
g
Saturated Fat:
4
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
2
g
Cholesterol:
63
mg
Sodium:
1680
mg
Potassium:
815
mg
Fiber:
7
g
Sugar:
8
g
Vitamin A:
1026
IU
Vitamin C:
12
mg
Calcium:
274
mg
Iron:
4
mg
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