Best Santa Fe Soup Crockpot Recipes

SLOW COOKER SANTA FE CHICKEN SOUP

Steps:

• Put the chicken, black beans, cumin, salsa, and cream cheese in the slow cooker.
• Pour the chicken broth over the ingredients. If it doesn't quite cover the chicken mixture, add water until it does.
• Cover and cook on low about 7 hours. Give it a stir or two while it is cooking, just to incorporate the cream cheese.
• Garnish with shredded cheese, sour cream, tortilla chips, green onions, etc.

SANTA FE SOUP

Steps:

• In a large pot, saute meat and onion together until meat it cooked through.
• Stir in seasonings.
• Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
• Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.

EASY SLOW COOKER SANTA FE CHICKEN

Steps:

• Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
• Cook on Low for 9 1/2 hours.
• Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
• Continue cooking on Low for 30 minutes more.

SANTA FE SOUP

Steps:

• Brown ground beef and drain off fat.
• In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..

SANTA FE SOUP (CROCKPOT) RECIPE - (3.8/5)

Steps:

• Add 2 cups of water to crockpot. Add in all cans of veggies - Don't drain! Add in ranch dressing mix and taco seasoning and mix well! Simmer on high for 2 hours. Brown meat and drain fat. (run hot water over the meat). Add meat to crockpot and simmer on low for another 2 hours. This makes a HUGE amount of soup! Great to refrigerate and portion out for lunches! OPTIONAL: In a bowl, crumble up gluten free tortilla chips (or regular tortilla), lay down some romaine, add the Santa Fe Soup (heated) and top with shredded cheese!! YUM!! OMG! It's so good!!

SANTA FE CHICKEN SOUP

Steps:

• Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
• Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
• Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
• Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
• Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.

CREAMY VELVEETA SANTA FE SOUP

Steps:

• Brown ground beef with onion; drain fat well.
• In a large pot combine ground beef, corn, beans and stewed tomatoes and Ro-tel tomatoes.
• Cube cheese and add to soup pot; stir over low flame until melted and blended.

EASY CREAMY SANTA FE CHICKEN (CROCK POT)

Steps:

• In crock pot, mix together beans, corn, and 1/2 cup salsa.
• Top with the chicken breast, then pour the remaining salsa over the chicken.
• Cover and cook on high 2 1/2 to 3 hours, or until chicken is tender.
• Remove the chicken and cut into bite size pieces.
• Put back into the crock pot.
• Add the cream cheese (cut into cubes to melt faster), and turn to high.
• Heat until cream cheese melts, and blends into sauce.
• Serve over rice.
• Top with shredded cheese.