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Santa Fe Taco Soup

Santa Fe taco soup with a Southwestern broth—tender shredded chicken simmered with black beans, corn, green chiles, and fire-roasted tomatoes. Finished with taco-seasoned ranch flavor and crunchy tortilla strips plus classic toppings like sour cream, avocado, cotija, cilantro, and lime.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Main soup
  • 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
  • 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
Seasoning
  • salt To taste
  • 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. Add shredded chicken, black beans, corn, diced green chiles, Rotel tomatoes, fire-roasted diced tomatoes, taco seasoning, ranch dressing mix, chicken broth, cumin, and smoked paprika to a large Dutch oven.
  2. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 15 minutes until hot and cohesive.
  3. Taste and season with salt and pepper to taste to finish the flavor.
Serve with toppings
  1. Ladle the hot Santa Fe taco soup into bowls and top each serving with sour cream, diced avocado, crumbled cotija, fresh cilantro, and lime wedges.
  2. Finish with crispy tortilla strips so they stay crunchy when serving.

Notes

Pro tip: If the soup thickens as it simmers, loosen it with a splash of chicken broth until it’s pourable. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months (add toppings after reheating for best texture). For a lighter option, use low-sodium chicken broth and swap the ranch mix for a low-sodium ranch seasoning packet.