Santa Fe Green Chile Chicken Soup

Santa Fe Green Chile Chicken Soup is a bold, soul-warming dish that brings together the rustic charm of Southwestern cuisine and the creamy comfort of a hearty homemade soup. Layered with fire-roasted flavor from poblano and red bell peppers, and thickened with velvety evaporated milk, it’s a beautiful blend of texture and taste.

The use of spices like cumin, chili powder, and smoked paprika infuses every bite with warmth, while black beans, corn, and tender chicken create a wholesome, protein-packed meal.

It’s not just a soup—it’s a complete comfort experience in one bowl, ideal for chilly nights or anytime you crave something rich yet lively.

Why People Will Love The Santa Fe Chicken Soup Recipe:

Bold Southwestern Flavor:

The combination of poblano peppers, cumin, chili powder, and smoked paprika delivers a warm, earthy depth that’s both comforting and exciting.

Creamy Yet Balanced Texture:

The addition of evaporated milk gives the soup a rich, velvety consistency without being heavy, making it satisfying but not overly indulgent.

Wholesome, Hearty Ingredients:

With lean chicken breast, black beans, and corn, it provides a complete, protein- and fiber-rich meal that’s both nourishing and filling.

Easy One-Pot Meal:

Everything comes together in a single pot, making it perfect for busy weeknights, meal prep, or cozy weekends with minimal cleanup.

Customizable Toppings:

Whether it’s tortilla strips, shredded cheese, sour cream, or fresh cilantro, the toppings allow for creative personalization with every bowl.

Crowd-Pleaser Across All Ages:

Its creamy, savory base paired with gentle spice levels makes it universally appealing—from kids to spice lovers alike.

Ideal for Any Season:

While comforting in colder months, the vibrant Southwestern flavors and colorful ingredients make it enjoyable year-round.

Key Ingredients:

Poblano and Red Bell Peppers:

These peppers form the aromatic backbone of the soup—poblano adds a subtle smokiness, while red bell pepper brings a sweet, earthy brightness that balances the spice.

Evaporated Milk:

Unlike heavy cream, evaporated milk provides rich creaminess with a lighter feel, lending the soup its signature velvety texture without overwhelming the palate.

Cooked Chicken Breast:

Lean, tender chicken breast makes the soup hearty and protein-rich, turning it from a starter into a satisfying main dish.

Corn and Black Beans:

These classic Southwestern staples contribute texture, color, and fiber—corn adds a hint of sweetness, while black beans bring depth and a creamy bite.

Bold Spices (Cumin, Chili Powder, Smoked Paprika):

These spices infuse the broth with warmth, complexity, and a gently smoky heat that builds flavor without overpowering.

Garlic and Onion:

Foundational aromatics that deepen the flavor from the very first step, creating a savory base that ties all ingredients together.

Expert Tips:

Sauté Aromatics Low and Slow

Don’t rush the cooking of the onion, red bell pepper, and poblano. Let them sweat gently over medium heat until soft and fragrant. This slow sauté builds foundational sweetness and depth that carries through the entire soup.

Use Rotisserie Chicken for Speed, but Poached Chicken for Purity

If you’re short on time, rotisserie chicken works well and adds a roasted flavor. But for a cleaner taste and tender texture, poach chicken breasts with aromatics (onion, garlic, bay leaf) ahead of time—then shred or cube them into the soup.

Char the Corn for Extra Flavor

For a boost in smoky sweetness, lightly char the drained corn in a hot skillet before adding it to the soup. This adds a subtle grilled note that enhances the poblano and smoked paprika.

Slurry Technique Matters

Always whisk the cornstarch or flour with cold water to form a smooth slurry before adding it. This prevents clumping and ensures a seamless, creamy texture. Add it gradually while stirring for even thickening.

Season in Layers

Don’t dump all the salt and spices in at once. Start with half, taste after simmering, then adjust. Simmering intensifies flavors, and over-seasoning early can throw off balance.

Finish with Freshness

Just before serving, stir in a squeeze of lime juice or a handful of chopped cilantro to brighten the soup and contrast the richness of the evaporated milk.

Toppings are More Than Garnish

Add toppings that offer contrast in texture and temperature—cool sour cream, crunchy tortilla strips, melty cheese, or diced avocado. These layers enhance the soup’s complexity and mouthfeel.

Santa Fe Chicken Soup

Ingredients:

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

Instructions

Step 1:

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.

Step 2:

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.

Step 3:

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.

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Important Notes When Making Santa Fe Chicken Soup:

Sautéing is the Flavor Foundation

The first step—sautéing onion, red bell pepper, and poblano pepper—is critical. This stage develops natural sweetness and aromatic depth. Rushing this part will lead to a flat, underdeveloped flavor base.

Evaporated Milk Adds Body, Not Overrichness

Unlike cream, evaporated milk provides a silky, velvety texture without overpowering the soup. It’s shelf-stable, easy to use, and ideal for creamy soups that still need a light finish.

Balance of Cream and Broth is Key

The ratio of chicken broth to evaporated milk ensures that the soup is creamy but still drinkable. It should coat the spoon, not stick to it. Don’t let the milk dominate—this soup thrives on balance.

Control the Spice to Your Preference

The cumin, chili powder, and smoked paprika offer layered warmth. If you’re spice-sensitive, you can reduce chili powder slightly or opt for sweet paprika. If you love heat, add diced jalapeño or a dash of cayenne at the end.

Seasoning Develops Over Time

The salt and spices evolve as the soup simmers. Start conservatively, then taste and adjust after the soup has cooked—especially since canned beans, broth, and toppings like cheese can add extra sodium.

Slurry Must Be Fully Dissolved

To thicken without clumps, make sure the cornstarch or flour is fully dissolved in cold water before whisking it into the hot soup. Add it slowly while stirring constantly for an even, creamy result.

Use Fully Cooked Chicken to Avoid Toughness

This recipe is designed for precooked chicken—adding raw chicken will require extra simmer time and may dry it out. Pre-cooked or leftover chicken ensures quick cooking and better control over texture.

Best Made Ahead or in Batches

The flavors deepen overnight, making this soup even better the next day. It stores and reheats beautifully, so it’s a perfect meal prep option.

How to Enjoy Santa Fe Chicken Soup After Cooking:

How to Serve Santa Fe Chicken Soup

Ladle it hot into deep bowls so you capture every bit of broth, chicken, beans, and veggies.

Stir the soup before serving to ensure the creamy broth is evenly distributed and not settled at the bottom.

Topping Ideas for Maximum Flavor and Texture

Add one or more of these to elevate each bowl:

Tortilla strips or crushed tortilla chips – for crunch

Shredded cheddar, Monterey Jack, or queso fresco – for richness

A dollop of sour cream or Greek yogurt – for tangy contrast

Chopped fresh cilantro or green onions – for freshness

Sliced avocado or a squeeze of lime – for creaminess and brightness

Pickled jalapeños or hot sauce – for extra heat

Perfect Pairings

Side dishes: Cornbread, cheesy quesadillas, or warm flour tortillas

Salad: A simple green salad with lime vinaigrette or avocado-tomato salad

Drinks: Iced tea with lime, Mexican lager, or a crisp white wine (like Sauvignon Blanc)

Storing Leftovers

Let the soup cool to room temperature before transferring to airtight containers.

Store in the refrigerator for up to 4–5 days.

Freezing Instructions

For best texture, freeze before adding toppings or extra dairy.

Portion into freezer-safe containers, leaving room for expansion.

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Tips

Reheat on the stovetop over low-medium heat, stirring often.

If the soup has thickened, add a splash of broth or water to loosen.

Avoid boiling to prevent the milk from curdling.

Creative Ways to Use Leftovers

Serve over rice or cooked quinoa for a burrito-bowl-style meal.

Use it as a hearty filling for baked stuffed peppers.

Turn it into a creamy enchilada filling by reducing the liquid slightly and mixing with cheese.

Nutrition Information for Santa Fe Chicken Soup

Per 1-cup serving (based on the full recipe yielding approximately 8 servings):

Frequently Asked Questions:

Can I use regular milk instead of evaporated milk?

Yes, you can use regular milk, but keep in mind that it may result in a thinner consistency compared to evaporated milk.

Evaporated milk is thicker and creamier, so using it will provide a richer texture to the soup.

What can I substitute for poblano peppers if I can’t find them?

If you can’t find poblano peppers, you can substitute them with green bell peppers or Anaheim peppers, which have a milder flavor.

You can also use canned green chiles for a similar flavor profile.

How can I make this soup spicier?

If you prefer a spicier Santa Fe Chicken Soup, you can increase the amount of chili powder, add some crushed red pepper flakes, or include a diced jalapeño pepper when sautéing the vegetables.

Adjust the spice level to your taste.

Can I make this soup vegetarian?

Yes, you can make a vegetarian version of this soup by omitting the chicken and using vegetable broth instead of chicken broth.

You can also add more beans or other plant-based protein sources like tofu or tempeh.

What are some good toppings for this soup?

Popular toppings for Santa Fe Chicken Soup include shredded cheese, sour cream, chopped cilantro, diced avocado, and tortilla strips.

You can customize the toppings based on your preferences and add a squeeze of lime for extra freshness.

Can I use fresh corn instead of canned corn?

Yes, you can use fresh corn kernels instead of canned corn. Simply cut the kernels off fresh corn cobs and use them in the recipe.

You may need about 2-3 ears of corn, depending on their size.

What can I substitute for smoked paprika if I don’t have it?

If you don’t have smoked paprika, you can use regular paprika or a combination of paprika and a small amount of ground cumin for a similar flavor.

Smoked paprika has a unique smoky flavor, so try to replicate it with a touch of cumin if possible.

How can I make this soup creamier without using evaporated milk?

If you prefer a creamier soup without evaporated milk, you can use heavy cream or half-and-half as a substitute.

Just keep in mind that this will make the soup richer, so adjust the quantity to your taste.

Can I make this soup ahead of time and reheat it?

Yes, you can make this soup ahead of time and reheat it when you’re ready to serve.

Store it in an airtight container in the refrigerator for up to a few days.

Reheat it on the stovetop over low to medium heat, stirring occasionally until heated through.

What are some additional toppings or garnishes for this soup?

In addition to the suggested toppings in the recipe, you can garnish your Santa Fe Chicken Soup with chopped fresh cilantro, a squeeze of lime juice, diced tomatoes, or a dollop of guacamole.

These toppings can add extra flavor and freshness to your soup.