Hi everyone! I’m Victoria from Creative Home Keeper, a blog where I share tips and tricks to live with more intention and simplicity. I’m married to a great guy and together we have 3 adorable kids. Since I’m a busy mama with a preschooler, toddler and now a newborn, I wanted to share with you one of our family’s favorite winter recipes using the greatest kitchen appliance every invented (in my opinion at least) … the slow cooker (or crockpot!)
The Easiest Santa Fe Chicken Soup (Dump & Go Crockpot Recipe)
One of our family’s favorite winter recipes is this easy slow cooker Santa Fe Chicken Soup recipe. Not only is it packed with flavor but it’s also pretty frugal to make too which is always a plus in my book! I love easy, delicious, crowd pleasing recipes that uses simple ingredients, many of which I usually always have on hand in my pantry, freezer or refrigerator. Best of all, even though it’s packed with lots of protein from the chicken and black beans, and is warm and comforting for a cold winter’s night, it’s light and refreshing too.
Why This Crockpot Soup Recipe Works
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True “Dump & Go” Meal: No browning meat or chopping vegetables required. Just open cans, add chicken, and cook.
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Pantry Friendly: You likely have 90% of these ingredients in your kitchen right now.
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Healthy & High Protein: It’s naturally gluten-free and packed with lean chicken breast and fiber-rich black beans.
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Freezer Friendly: This soup freezes beautifully, making it perfect for meal prep lunches.
Ingredients and Substitutions
One of the best things about this Santa Fe Chicken Soup is how flexible it is. Here is what you need and how you can swap things out:
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The Chicken: I use boneless skinless chicken breasts, but you can also use chicken thighs for a richer, darker meat flavor.
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The Broth: Use a carton of chicken broth or stock. If you are watching your sodium, opt for a low-sodium variety since the canned beans and tomatoes add salt.
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The Spices: This recipe uses a custom blend of cumin, garlic salt, onion powder, and chili powder. Pro Tip: In a pinch, you can swap the individual spices for a packet of taco seasoning or ranch dressing mix!
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Vegetables: We use black beans, diced tomatoes, and Rotel. You can easily add frozen corn, diced bell peppers, or onions if you have extra time to chop.
Want a Creamy Santa Fe Chicken Soup? If you prefer an indulgent, creamy texture, simply stir in 4oz of softened cream cheese or a cup of sour cream during the last 30 minutes of cooking.
Want some delicious toppings on your soup? Try some of these fun toppings:
- Shredded cheese
- Guacamole or avocado pieces
- Sour cream
- Chopped tomatoes
- Tortilla chips or strips
How to Make Santa Fe Chicken in a Crockpot
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Combine: Place the chicken breasts, rinsed black beans, tomatoes (undrained), Rotel, spices, and broth into the slow cooker. Give it a quick stir.
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Cook: Cover and cook on Low for 6-8 hours or High for 3-4 hours.
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Shred: Remove the chicken breasts, shred them with two forks, and return the meat to the pot.
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Finish: Stir in the fresh lime juice and chopped cilantro right before serving to wake up the flavors.
Santa Fe Chicken Soup is light yet filling and super comforting on nights when the temperature is cold. I like to make a big batch in the slow cooker and then freeze the leftovers (if there are any) in individual serving dishes for easy lunches. I hope you enjoy!
Easy Slow Cooker Santa Fe Chicken Soup
Ingredients
- 2 chicken breasts
- 2 cups black beans
- 1 15 oz can of petite diced tomatoes drained
- 1 can of Rotel tomatoes
- 1 TBSP dried cumin
- 1 TBSP dried garlic salt
- 1 TBSP dried onion powder
- 1 tsp mild chili powder
- 1 carton of chicken broth
- juice of one lime
- 1 bunch of freshly chopped cilantro
Instructions
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Place the chicken, beans, tomatoes, Rotel, dried herbs and chicken broth into a slow cooker and stir to incorporate.
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Secure the lid and cook on low for 6-8 hours.
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Before serving, remove the chicken and shred with a fork and return back to the soup. Squeeze the lime juice over the soup, being careful to not add any of the seeds. Sprinkle the freshly chopped cilantro over the soup and stir well.
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Ladle the soup into serving bowls and top with cheese or tortilla chips if you wish.
Recipe Notes
To freeze, place in freezer safe bowls leaving a few inched of head space to allow for expanding. Stores well in the freezer for about 4 months. When you are ready to cook, simply thaw overnight in the refrigerator and heat up, or you can use the microwave to quickly thaw and warm the frozen soup.
Frequently Asked Questions
Can I make this in the Instant Pot? Yes! To make Instant Pot Santa Fe Chicken Soup, place all ingredients in the pressure cooker. Seal the lid and cook on Manual/High Pressure for 10 minutes. Let the pressure natural release for 10 minutes before quick releasing the rest. Shred chicken and serve!
How do I freeze leftovers? This soup freezes perfectly. Let it cool completely, then store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.