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Santa Fe Taco Soup

Santa Fe taco soup is a hearty Tex-Mex soup simmered with shredded chicken, black beans, corn, green chiles, and fire-roasted tomatoes. Serve it hot with creamy sour cream, diced avocado, cotija, cilantro, lime wedges, and crunchy tortilla strips for a satisfying spoonable bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast Cooked and shredded
  • 1 can (15 oz) black beans Drained
  • 1 can (15 oz) corn Drained
  • 1 can (4 oz) diced green chiles
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup chicken broth
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
Seasoning
  • 0.25 salt To taste
  • 0.25 black pepper To taste
For Santa Fe toppings
  • 0.25 sour cream
  • 1 avocado Diced
  • 0.5 cup cotija cheese Crumbled
  • 0.25 cilantro Fresh
  • 1 lime wedges
  • 1 tortilla strips Crispy

Equipment

  • 1 Dutch oven

Method
 

Build the soup
  1. Add shredded chicken, black beans, corn, diced green chiles, Rotel tomatoes, fire-roasted diced tomatoes, taco seasoning, ranch dressing mix, chicken broth, cumin, and smoked paprika to a large pot.
  2. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 15 minutes until flavors meld.
Finish and serve
  1. Season with salt and black pepper to taste, then stir to combine.
  2. Ladle into bowls and top with sour cream, diced avocado, crumbled cotija, fresh cilantro, lime wedges, and crispy tortilla strips.

Notes

Pro tip: keep the soup at a gentle simmer to avoid breaking down the beans and tomatoes, and adjust thickness with an extra splash of broth if needed. Refrigerate leftovers up to 4 days in a sealed container; freeze up to 3 months (add toppings after reheating). For a dairy-aware swap, use Greek yogurt in place of sour cream and omit cotija or use a lactose-free cheese.