Santa Fe Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 34
  • Amount Per Serving
  • Calories: 57.9
  • Total Fat: 0.5 g
  • Cholesterol: 10.7 mg
  • Sodium: 221.9 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.4 g

View full nutritional breakdown of Santa Fe Chicken Vegetable Soup calories by ingredient


Spicy delicious!! Spicy delicious!!
Number of Servings: 34


    5-4 oz. Market Day Chicken Steaks (boneless, skinless breast)
    4 carrots, chopped into coins
    3 stalks celery, chopped
    1/2 white onion, chopped
    1/2 red onion, chopped
    1 lb. bag frozen corn
    1-15 oz. can black beans, drained & rinsed
    1 red bell pepper, diced
    1 yellow bell pepper, diced
    32 oz. chicken broth (prepared), plus 10 tablespoons chicken base (granules)
    30 cups water
    1 Tbsp. ground black pepper
    1 Tbsp. dried parsley flakes (or 3 Tbsp. fresh parsley)


Place all ingredients into large covered stock pot over med-high heat, stirring occasionally. Bring to boil, reduce heat. Simmer approximately 30-40 minutes, or until chicken is cooked through. Remove chicken from soup with tongs. Allow to cool enough to chop into bite-sized chunks. Add chopped chicken (approx. 2 cups) back to soup. Makes 34-1 1/2 cup servings.

Serving Size: Makes 34 1 1/2 cup servings

Number of Servings: 34

Recipe submitted by SparkPeople user SAUGUSTYNIAK.