Creamy Santa Fe Chicken Soup

Creamy Santa Fe Chicken Soup

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Prep: Bake: Yield:
10 Min. 25 Min. 5-7 Servings
Prep: 10 Min. Bake: 25 Min. Yield: 5-7 Servings


1 red bell pepper, seeded and finely chopped

1 poblano pepper, seeded and finely chopped

1 cup diced onion

2 tablespoons olive oil

32oz chicken broth

4 garlic cloves, minced

12oz Eagle Brand® Evaporated Milk

2 tablespoons cornstarch or flour

2 tablespoons water

2 ½ cups chicken breast, cubed and fully cooked

15oz can corn, drained

15oz can black beans, drained and rinsed

1 tablespoon cumin

2 teaspoons chili powder

1 ½ teaspoon smoked paprika

1 teaspoon salt, or to taste

½ teaspoon pepper


To a large pot, drizzle in the olive oil. Add the chopped red bell pepper, poblano pepper, and onion to the pot. Cook over medium heat, stirring occasionally. Cook 7-8 minutes until peppers are a bit soft and the onion is slightly translucent.

Add in the chicken broth, evaporated milk, and garlic cloves. In a small bowl, whisk together the cornstarch or flour and the water. Add the mixture to the pot and stir well. Continue cooking on medium heat.

Next, add in the cubed chicken, corn, black beans, and seasonings. Stir well, then allow to cook on medium heat for another 10 minutes.

Topping options: Top with a dollop of sour cream, shredded cheese, tortilla strips, or fresh cilantro.