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–+ servings
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 12 votes
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Prep Time 8 minutes
Cook Time 4 hours
Total Time 4 hours 8 minutes
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: 364kcalCarbohydrates: 36gProtein: 31gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 63mgSodium: 1680mgPotassium: 815mgFiber: 7gSugar: 8gVitamin A: 1026IUVitamin C: 12mgCalcium: 274mgIron: 4mg
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