Santa Fe Chicken Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 218.1
  • Total Fat: 7.3 g
  • Cholesterol: 49.1 mg
  • Sodium: 1,160.6 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 6.5 g
  • Protein: 14.4 g

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


Yummy, easy and satisfying. Yummy, easy and satisfying.
Number of Servings: 7


    6 thigh, bone and skin removed Chicken Thigh
    10 cup (8 fl oz) Water, tap
    1 tbsp Salt
    3 tsp LB Jamison's Chicken Boullion (by DAWNARKUCK)
    1 cup Parsley
    2 small (3" long) Scallions, raw
    4 clove Garlic
    2 tbsp Extra Virgin Olive Oil
    1 can (12 oz) yields Yellow Sweet Corn, Canned
    4 tbsp Roasted Sweet Red Pepper (by RE6INA)
    2 lime yields Lime Juice
    6 cup, cubes Butternut Squash
    1 pepper Jalapeno Peppers


Preheat oven to 450. Add water, bay leaf (2), salt, oregano (1 Tbsp), finely diced fresh jalapeno (seeds removed unless you like it hot) and chicken thighs to large soup pot. Bring to a boil briefly. Do not over cook.

Meanwhile, cube butternut squash and add to bowl with chopped fresh parsley, sliced garlic, an thinly sliced scallions. Add sea salt and pepper to bowl and mix together with about 2 Tbsp olive oil. Roast squash, scallions, garlic and parsley for about 20 minutes, stirring and turning about half way through cooking.

Transfer chicken from soup pot to a bowl and add roasted squash to soup pot. Blend with immersion blender. Cube chicken and put in a bowl with finely diced roasted red pepper, canned corn, and zest from 2 limes. Add the juice from both limes and stir. Let sit for a few minutes then add to the soup pot. Serve when hungry.

Serving Size: about 7 - 1 1/2 cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user LIVIN2LOVE1.