Santa Fe Chicken Soup
SANTA FE CHICKEN SOUP
Chicken soup with some kick. I have all the delicious flavors of the southwest mixed in this soup. It’s loaded with chicken, onion, garlic, tomatoes, corn, black beans, cilantro, and much more.
Chicken soup is good for the soul. At this tragic time with the new C-19 Virus being spread around and most of the world is on some kind of lockdown I think of chicken soup often. It just makes us feel better. Its what we reach for when we are not feeling well. This Santa Fe version has some extra spice to help clear up those stuffy sinuses we all have this time of year. Stay safe everybody and if you have any requests for me please hit me up.
WHAT YOU NEED
brown rice
chicken breast
lime juice
taco seasoning
cumin
tortillas
minced garlic
sweet onion
green chilies
chicken bouillon cubes
water
corn
black beans
salsa
diced jalapeno
Rotel
cilantro
light sour cream, and reduced-fat cheddar cheese for garnish
HOW TO MAKE IT
In a large stockpot add 6 cups of water and 6 bouillon cubes.
Preheat over to 350F and cut corn tortillas into strips. then place them on a baking sheet. bake for about 15 minutes or until they are crispy, then set aside. Add chicken to the water and cook until you can shred with a fork. Add tao seasoning, cumin, diced onions, green chilies, minced garlic, lime juice, diced jalapeno.
Add Rotel, corn, black beans, and rice.
Continue cooking until it thickens up a bit.
Place a few baked tortilla strips in the bottom of bowls, and spoon about a fourth of the soup into each. Garnish each bowl with a few more tortilla strips, a spoonful of salsa, sour cream and cilantro.
Santa Fe Chicken Soup
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.