Healthy Sante Fe Chicken Soup

Diane Hopson Smith


I stumbled upon this recipe and changed it up. It originally had beef in it. I was looking for healthier dishes for my brother. He had been in the hospital with heart problems and he needed to eat for a healthier heart. I wanted to find something tasty and appealing. Food doesn't have to be bland to be healthy. Once he got out of the hospital I took a pot of this soup to him and his wife.

I've put a jar of homemade salsa in this dish when I didn't have tomatoes with green chile's. And, it was as good if not better.

If you don't have all 3 of the different beans, replace with what you have on hand.


★★★★★ 2 votes
8 to 10
20 Min
2 Hr
Stove Top


chicken breast, cooked and diced
1 large
onion, chopped
2 pkg
ranch salad dressing mix
2 pkg
taco seasoning mix
1 can(s)
yellow corn, drained
2 to 3 c
chicken broth
15 oz
can black beans
15 oz
can pinto beans
15 oz
can kidney beans
14 1/2 oz
can whole tomatoes
10 oz
can tomatoes with green chiles
cheese, shredded (fat free for healthier version)
sour cream (fat free for healthier version)
green onions


1Boil chicken with 3 chicken bouillon cubes and onion. Drain reserving 2 or 3 cups of broth. Chop chicken, add salad dressing mix, taco seasoning mix, corn, reserved broth, black beans, pinto beans, kidney beans, tomatoes and green chiles; mix well. Bring to boil, reduce heat. Simmer, covered for 2 hours.
2Ladle into bowls. Top each serving with cheese, sour cream, and green onions, if desired.

About this Recipe

Course/Dish: Chicken Soups, Bean Soups, Chili
Main Ingredient: Chicken
Regional Style: American
Collection: Soup's On!
Other Tag: Healthy