Santa Fe Chicken Soup
Santa Fe Chicken Soup
Hello, my fellow foodie adventurers!
Today’s quest is a spicy triumph: Santa Fe Chicken Soup! This soul-soothing soup is packed with all the delicious flavors of the southwest—loaded with chicken, onion, garlic, tomatoes, corn, black beans, cilantro, and more—and you’ll love how its extra kick helps clear those stuffy sinuses we all face this time of year. Chicken soup is good for the soul, and at this tragic time with the new C-19 virus spreading and much of the world on lockdown, I find myself craving it often—it’s what we reach for when we’re not feeling well. This Santa Fe version brings a zesty twist with taco seasoning and jalapeños, making it a comforting yet invigorating meal. Stay safe, everybody—if you have any recipe requests, hit me up! Ready to wield your stockpot and claim this treasure?
Ingredients You’ll Need (The Quest Inventory)
-
- 2 lb. chicken breast (the hearty champions)
- 8 cups water (the gentle tide)
- 6 chicken bouillon cubes (the savory spark)
- 1 tbsp. lime juice (the citrus zing)
- 1 package taco seasoning (the spicy blend)
- 1 tsp cumin (the earthy whisper)
- 2 tsp minced garlic (the bold essence)
- 1 sweet onion, diced (the golden root)
- 4 oz. diced green chilies (the mild fire)
- 16 oz. corn, undrained (the golden kernels)
- 16 oz. black beans, drained and rinsed (the dark treasures)
- 1 tbsp. diced jalapeño (the fiery sting)
- 10 oz. Ro-Tel (diced tomatoes with green chilies, undrained) (the zesty tide)
- 4 tbsp. salsa (the bold kick)
- 2 tbsp. cilantro, chopped (fragrant banners)
- 6 corn tortillas, cut into strips (the crispy scrolls
Garnishes:
- Sour cream (the creamy crown)
- Shredded cheese (molten treasures)
How to Forge the Feast (The Quest Steps)
-
- Brew the Base: In a large stockpot, combine 8 cups water and 6 chicken bouillon cubes—heat over medium-high until the cubes dissolve, creating a savory broth.
- Crisp the Scrolls: Preheat your oven to 350°F. Cut the 6 corn tortillas into thin strips and spread them on a baking sheet—bake for about 15 minutes or until golden and crispy, then set aside.
- Cook the Champions: Add 2 lb. chicken breasts to the broth—simmer for 20-25 minutes until the chicken is tender and can be shredded with a fork. Remove the chicken, shred it, and return it to the pot.
- Infuse the Potion: Stir in 1 package taco seasoning, 1 tsp cumin, 1 diced sweet onion, 4 oz. diced green chilies, 2 tsp minced garlic, 1 tbsp. lime juice, 1 tbsp. diced jalapeño, 10 oz. Ro-Tel, and 4 tbsp. salsa—mix well to blend the southwest flavors.
- Add the Treasures: Pour in 16 oz. undrained corn and 16 oz. drained black beans—stir to combine, then bring the soup back to a gentle simmer for 10 minutes to meld the ingredients.
- Assemble the Feast: Place a few baked tortilla strips in the bottom of each serving bowl—ladle about 1 cup of soup over the strips. Garnish each bowl with additional tortilla strips, a dollop of sour cream, shredded cheese, and a sprinkle of 2 tbsp. chopped cilantro.
- Claim Your Feast: Serve hot and savor this spicy, soul-warming triumph—perfect for lifting spirits during tough times!
Tips Tricks & Variations
This Santa Fe Chicken Soup is a comfort classic reborn, but every Kitchen Quest hero needs a few clever moves and twists to master the craft. Here’s how to wield your skills and remix this dish like a true flavor bard!
Cooking Tricks:
- Chicken Hack: Use pre-cooked rotisserie chicken to save time—shred and add with the veggies!
- Tortilla Tip: Spray tortilla strips with cooking spray before baking—ensures extra crispness.
- Flavor Boost: Simmer with a bay leaf for 10 minutes, then remove—adds depth to the broth.
- Heat Check: Taste and adjust jalapeño or taco seasoning—tailor the kick to your preference!
Tasty Variations:
- Spicy Skirmish: Double the jalapeño or add hot sauce—ignite a fiercer flame for the bold!
- Veggie Vault: Toss in diced zucchini or bell peppers—extra loot for your soup realm.
- Cream Twist: Stir in a splash of heavy cream—shifts the tide to a richer consistency!
- Herb Quest: Garnish with fresh oregano or parsley—new fragrant banners to wave proudly!
- Protein Pact: Swap chicken for turkey or add black beans—different champions to wield the spicy crown!
If you missed it, swing back to my last post: Cranberry Waffles with Orange Curd-a zesty quest to fuel your next adventure!
Santa Fe Chicken Soup
This soul-soothing soup is packed with all the delicious flavors of the southwest—loaded with chicken, onion, garlic, tomatoes, corn, black beans, cilantro, and more.
Ingredients
- 2 lb chicken breast
- 8 cups water
- 6 chicken bouillon cubes
- 1 tbsp lime juice
- 1 package taco seasoning
- 1 tsp cumin
- 2 tsp minced garlic
- 1 sweet onion (diced)
- 4 oz diced green chilies
- 16 oz corn (undrained)
- 16 oz black beans (drained and rinsed)
- 1 tbsp diced jalapeno
- 10 oz rotel
- 4 tbsp salsa
- 2 tbsp cilantro (chopped)
- 6 corn tortillas (cut into trips)
Instructions
- In a large stockpot add 8 cups of water and 6 bouillon cubes.
- Preheat oven to 350 degrees.
- Cut the corn tortillas into strips and place them on a baking sheet.
- Bake for about 15 minutes.
- Add chicken to the water and cook until you can shred with a fork.
- Add the taco seasoning, cumin, diced onions, green chilies, minced garlic, lime juice, diced jalapeno, and rotel to the pot and mix well.
- Add the corn, black beans, and rice.
- Place a few baked tortilla strips in the bottom of each bowl, and spoon about a cup into each. Garnish each bowl with a few more tortilla strips, sour cream, salsa, cheese, and cilantro.