Santa Fe Green Chile Chicken Soup

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This Santa Fe Chicken Soup is bold, hearty, and brimming with Southwestern flair. It’s packed with tender chicken, sweet corn, black beans, and warming spices in a creamy, comforting broth. Whether you’re looking for a cozy weeknight dinner or a make-ahead lunch, this soup checks all the boxes.

It’s inspired by the comforting dishes I used to make during chilly desert nights in Santa Fe—flavors that feel both nostalgic and exciting. The poblano and cumin bring a touch of warmth without being overwhelming, while evaporated milk makes the broth silky and rich without heavy cream.

Why You’ll Love This Recipe

  • Creamy Without Heavy Cream – Thanks to evaporated milk and cornstarch

  • One-Pot Wonder – Minimal cleanup, maximum flavor

  • Packed with Protein & Fiber – Chicken, beans, and veggies in every spoonful

  • Versatile – Add your favorite toppings to personalize it

Ingredients

(Serves 6)

  • 1 red bell pepper, seeded and finely chopped

  • 1 poblano pepper, seeded and finely chopped

  • 1 cup diced onion

  • 2 tbsp olive oil

  • 32 oz chicken broth

  • 4 garlic cloves, minced

  • 12 oz evaporated milk (Eagle Brand® recommended)

  • 2 tbsp cornstarch or all-purpose flour

  • 2 tbsp water

  • 2½ cups cooked chicken breast, cubed

  • 15 oz can corn, drained

  • 15 oz can black beans, drained and rinsed

  • 1 tbsp ground cumin

  • 2 tsp chili powder

  • 1½ tsp smoked paprika

  • 1 tsp salt (or to taste)

  • ½ tsp black pepper

Step-by-Step Instructions

Step 1: Sauté the Veggies

In a large pot, heat olive oil over medium.
Add diced red bell pepper, poblano pepper, and onion.
Sauté for 7–8 minutes, stirring occasionally, until softened and slightly translucent.

Step 2: Build the Broth

Add chicken broth, evaporated milk, and minced garlic to the pot.
In a small bowl, whisk cornstarch (or flour) with water to create a slurry.
Stir the slurry into the soup. Continue to cook over medium heat, stirring occasionally.

Step 3: Add the Good Stuff

Stir in the cubed chicken, corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper.
Simmer for another 10 minutes, allowing all the flavors to meld and the broth to slightly thicken.

Step 4: Garnish & Serve

Ladle soup into bowls and add your favorite toppings:

  • Sour cream

  • Shredded cheese

  • Tortilla strips

  • Fresh cilantro

Serve warm with crusty bread or cornbread on the side.

Tips for Success

  • Use rotisserie chicken to speed up prep

  • Make it spicy by adding jalapeños or hot sauce

  • Thicken to your liking—adjust the cornstarch/water mixture if needed

  • Taste before salting—broth and beans may already be salty

Make It Your Own

  • Add rice or cooked quinoa for a heartier soup

  • Swap beans – pinto or kidney beans work well

  • Vegetarian version – Omit chicken and use veggie broth

Serving Suggestions

  • Serve with:

    • Tortilla chips or cornbread

    • Avocado slices or lime wedges

    • A light green salad

  • Great for:

    • Meal prep lunches

    • Cozy family dinners

    • Potlucks and cold-weather gatherings

Storage & Reheating

  • Store: Refrigerate in an airtight container for up to 4 days

  • Reheat: Warm gently on the stovetop or microwave until heated through

  • Freeze: Freeze in portions for up to 3 months; stir well when reheating

Final Thoughts

This Santa Fe Chicken Soup is creamy, comforting, and bursting with flavor. It’s the kind of recipe that warms you from the inside out—easy enough for a weeknight, but special enough to serve to guests. Don’t forget the toppings—they take it to the next level!

Share Your Creations

Made this Santa Fe Chicken Soup?
Drop a comment below and let me know what toppings you used or how you made it your own!

Santa Fe Green Chile Chicken Soup

A creamy chicken soup with black beans, corn, poblano peppers, and bold spices. Comfort food with a Southwestern kick!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer, Side Dish, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 red bell pepper seeded and finely chopped
  • 1 poblano pepper seeded and finely chopped
  • 1 cup diced onion
  • 2 tbsp olive oil
  • 32 oz chicken broth
  • 4 garlic cloves minced
  • 12 oz evaporated milk Eagle Brand® recommended
  • 2 tbsp cornstarch or all-purpose flour
  • 2 tbsp water
  • 2½ cups cooked chicken breast cubed
  • 15 oz can corn drained
  • 15 oz can black beans drained and rinsed
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 1½ tsp smoked paprika
  • 1 tsp salt or to taste
  • ½ tsp black pepper

Method
 

Step 1: Sauté the Veggies
  1. In a large pot, heat olive oil over medium.
  2. Add diced red bell pepper, poblano pepper, and onion.
  3. Sauté for 7–8 minutes, stirring occasionally, until softened and slightly translucent.
Step 2: Build the Broth
  1. Add chicken broth, evaporated milk, and minced garlic to the pot.
  2. In a small bowl, whisk cornstarch (or flour) with water to create a slurry.
  3. Stir the slurry into the soup. Continue to cook over medium heat, stirring occasionally.
Step 3: Add the Good Stuff
  1. Stir in the cubed chicken, corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper.
  2. Simmer for another 10 minutes, allowing all the flavors to meld and the broth to slightly thicken.
Step 4: Garnish & Serve
    Ladle soup into bowls and add your favorite toppings:
    1. Sour cream
    2. Shredded cheese
    3. Tortilla strips
    4. Fresh cilantro
    5. Serve warm with crusty bread or cornbread on the side.