Santa Fe Chicken

Shelia Baker


I should probably call this "Santa Faux Chicken" because it's not spicy, but it is very flavorful. It made a wonderful soup for lunch and a great casserole for dinner, with a side salad. Give it a try...remember, you can always add some "kick" if you like it hot :)

** If you're interested, this could be put into a crock-pot and simmered on low for a few hours with no problem**

☆☆☆☆☆ 0 votes
6 - 8 hungry folks
1 Hr
30 Min
Stove Top


1 large
stock pot


12 lb Grilled Chicken breast, diced
1 can Cream of Chicken soup
1 cup Sour Cream (extra 1/2 cup doesn’t hurt)
1 envl Taco Seasoning Mix
1 can Diced Tomatoes
1 can Black Beans, rinsed
1 can Baby corn (like for stir fry OR 1 cup corn frozen sweet kernels)
1 cup Water, as needed
1 cup Pepper Stir-Fry Mix (sliced sweet peppers & onions, frozen)
2In a large saucepan or stockpot, combine the soup, sour cream, and taco mix. Add in all remaining ingredients except water.
Stir well.
3Add water until mixture is thin as you like it for soup.
Heat through.
4Either serve as a soup with crusty bread or tortilla chips, or use for casserole:

Pour prepared “soup” over crushed tortilla chips or prepared rice that you’ve spread over the bottom of a baking dish.
Top with 1 1/2 cups shredded cheese.
Bake @ 400 for 40 minutes or until cheese is gooey and browning.
Makes 3 8”x8”x1.5” casseroles.
Freezes well; simply thaw & bake.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy