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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!
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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.