Go Back

Santa Fe Taco Soup

Santa Fe taco soup is a Tex-Mex main dish made by simmering shredded chicken with black beans, fire-roasted tomatoes, corn, and green chiles until thick and savory. Top each bowl with sour cream, avocado, cotija, cilantro, and crisp tortilla strips for a classic Southwest finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken 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
Seasonings and liquids
  • 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
  • 0.25 salt to taste
  • 0.25 pepper to taste
For Santa Fe toppings
  • sour cream
  • avocado diced
  • cotija cheese crumbled
  • cilantro fresh
  • lime wedges
  • tortilla strips crispy

Equipment

  • 1 Dutch oven

Method
 

Make the soup
  1. Combine shredded chicken, black beans, corn, green chiles, Rotel tomatoes, fire-roasted diced tomatoes, taco seasoning, ranch dressing mix, chicken broth, cumin, and smoked paprika in a large pot.
  2. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes, stirring occasionally so the flavors meld.
  3. Season with salt and pepper to taste, adjusting gradually until the broth tastes balanced.
Serve with Santa Fe toppings
  1. Ladle the taco soup into bowls and top with sour cream, diced avocado, and crumbled cotija for a creamy finish.
  2. Finish each bowl with fresh cilantro, lime wedges, and crispy tortilla strips for brightness and crunch right before eating.

Notes

Pro tip: simmering 15 minutes helps thicken the broth slightly and lets the taco seasoning and ranch mix fully dissolve. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze up to 3 months (add toppings like sour cream, avocado, cotija, cilantro, lime, and tortilla strips after reheating for best texture). For a lighter option, use reduced-fat ranch dressing mix and top with plain Greek yogurt in place of sour cream.