Chicken Santa Fe Soup Quick And Easy Recipes

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EASY SANTA FE CHICKEN



Easy Santa Fe Chicken image

"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 large onion, chopped
1 tablespoon butter
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup shredded cheddar cheese
Chopped fresh cilantro, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.

SANTA FE CHICKEN SOUP



Santa Fe Chicken Soup image

Make and share this Santa Fe Chicken Soup recipe from Food.com.

Provided by Ravenseyes

Categories     One Dish Meal

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

1 cup onion (finely chopped)
3 large garlic cloves (minced)
1/2 cup celery (finely diced)
12 cups chicken stock (homemade or canned)
14 1/2 ounces Del Monte zesty jalapeno pepper diced tomato
14 1/2 ounces diced tomatoes with mild green chilies
16 ounces black bean and rice mix (2 boxes Zataran black beans and rice)
1 (14 ounce) bag pictsweet frozen corn and black beans
14 ounces black beans
5 boneless chicken breasts
2 teaspoons cumin
1 teaspoon coriander
2 teaspoons dried cilantro
salt and pepper

Steps:

  • Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
  • Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
  • Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
  • Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
  • Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.

CHICKEN SANTA FE SOUP - QUICK AND EASY



Chicken Santa Fe Soup - Quick and Easy image

Make and share this Chicken Santa Fe Soup - Quick and Easy recipe from Food.com.

Provided by Porfavorcorona

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 chicken breasts, boneless skinless
1 onion, chopped
2 tablespoons olive oil
1 (16 ounce) can black beans, drained
1 (4 ounce) can green chilies, drained
1/8 teaspoon red pepper flakes
1 (16 ounce) can corn, drained
3 cups chicken broth

Steps:

  • Cut chicken breasts into 1" pieces.
  • In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender.
  • Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes.
  • Directions for freezing and thawing:.
  • Cool soup in refrigerator or ice water bath.
  • Pour soup into rigid containers; seal, label, and freeze.
  • To thaw and reheat, thaw soup overnight in refrigerator, then reheat in heavy saucepan until bubbly.
  • To reheat from frozen, place frozen soup in top of double boiler; heat over simmering water, stirring occasionally, until soup is hot.
  • Transfer to saucepan and heat until bubbly.

SANTA FE OVEN CHICKEN



Santa Fe Oven Chicken image

Kick up dinner a notch with a spicy south-of-the-border chicken casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

1 1/4 cups Original Bisquick™ mix
1 cup cornmeal
1/2 teaspoon chili powder
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
2/3 cup milk
2 cups 1/2-inch pieces cooked chicken
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (14.5 oz) diced tomatoes with jalapeños, undrained
1 cup cubed American cheese

Steps:

  • Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, cornmeal, chili powder, green chiles and milk until dough forms; set aside.
  • In 2-quart saucepan, heat chicken, corn and tomatoes to boiling. Pour hot chicken mixture into baking dish. Fold in cheese (cheese will not melt). Drop dough by 12 heaping tablespoonfuls onto chicken mixture.
  • Bake 16 to 18 minutes or until mixture is bubbly and topping is lightly browned.

Nutrition Facts : Calories 650, Carbohydrate 72 g, Cholesterol 100 mg, Fat 2, Fiber 6 g, Protein 38 g, SaturatedFat 10 g, ServingSize 1 Serving (3/4 Cup Chicken Mixture and 3 Biscuits), Sodium 1840 mg, Sugar 15 g, TransFat 1 1/2 g

SANTA FE CHICKEN



Santa Fe Chicken image

Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 large onion, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
1 tablespoon olive oil
1 garlic clove, minced
1-1/4 cups reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup uncooked long grain rice
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup shredded reduced-fat cheddar cheese
Minced fresh cilantro, optional

Steps:

  • In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

EASY SLOW COOKER SANTA FE CHICKEN



Easy Slow Cooker Santa Fe Chicken image

Easy slow cooker Santa Fe chicken. Serve over rice or tortillas with your favorite toppings.

Provided by Michelle Handrahan Henschell

Categories     Chicken Stew

Time 10h10m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fat-free chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) bag frozen corn
¼ cup chopped fresh cilantro
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper, or to taste
salt to taste
1 ½ pounds skinless, boneless chicken breast halves

Steps:

  • Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
  • Cook on Low for 9 1/2 hours.
  • Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
  • Continue cooking on Low for 30 minutes more.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 17.6 g, Cholesterol 43.9 mg, Fat 2.3 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 0.6 g, Sodium 548.4 mg, Sugar 1.3 g

SANTA FE CHICKEN SKILLET



Santa Fe Chicken Skillet image

Cooking for the family doesn't have to be a daunting task. Our Santa Fe Chicken is an easy family-friendly dinner that can be done in less than an hour. Simply grab the ingredients you already have in your pantry, prep and toss them in your skillet, then watch delicious come together right before your eyes. This Santa Fe Chicken recipe is a balanced meal too, which is always the best kind of meal to serve up to those you love. What are you waiting for? Santa Fe Chicken Skillet is ready to deliver on delicious when you are.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 15

2 teaspoons ground cumin
2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
3/4 cup chopped red onions
1 small zucchini, cut in quarters lengthwise and into 1/4-inch slices
1/2 cup chopped red or orange bell pepper
1 cup frozen corn (from 12-oz package)
1 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro
Lime wedges, as desired

Steps:

  • In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
  • In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
  • In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
  • Garnish with cheese and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 1000 mg, Sugar 5 g, TransFat 0 g

SANTA FE SOUP



Santa Fe Soup image

This soup makes a quick meal that you can make as mild or as hot as you like depending on the stewed tomatoes with chilies that you use. Serve with hot corn bread or warmed flour tortillas.

Provided by Sammye

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Yield 8

Number Of Ingredients 7

1 pound ground beef
1 pound processed cheese food (eg. Velveeta), cubed
1 onion, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15.25 ounce) can whole kernel corn
2 (15 ounce) cans ranch-style beans

Steps:

  • Brown ground beef and drain off fat.
  • In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..

Nutrition Facts : Calories 455.2 calories, Carbohydrate 36.3 g, Cholesterol 72.1 mg, Fat 21.6 g, Fiber 7.7 g, Protein 28.4 g, SaturatedFat 10.2 g, Sodium 1827.1 mg, Sugar 9.1 g

SANTA FE CHICKEN RECIPE



Santa Fe Chicken Recipe image

Take chicken casserole on a trip to the land of enchantment with our Santa Fe Chicken Recipe. This Santa Fe Chicken Recipe is easy, cheesy and spicy!

Provided by My Food and Family

Categories     Grains

Time 55m

Yield Makes 4 servings

Number Of Ingredients 9

2 cups instant white rice, uncooked
1 can (15 oz.) black beans, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped fresh cilantro
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat oven to 400°F.
  • Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
  • Top with chicken and salsa.
  • Bake 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

Nutrition Facts : Calories 500, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 65 g, Fiber 8 g, Sugar 3 g, Protein 33 g

SANTA FE CHICKEN FAJITA SOUP



Santa Fe Chicken Fajita Soup image

Serve up Santa Fe-style taste with this cilantro-spiked chicken fajita soup. Neufchatel and VELVEETA® make Santa Fe Chicken Fajita Soup nice and cheesy.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 pkg. (1.4 oz.) TACO BELL® Fajita Seasoning Mix
1/3 cup water
1 lb. boneless skinless chicken breasts, cut into thin strips
4 large cloves garlic, minced
2 Tbsp. chopped fresh cilantro
1 large red onion, chopped
1 small green pepper, chopped
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed
8 oz. 2% Milk VELVEETA, cut into 1/2-inch cubes
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth

Steps:

  • Combine seasoning mix and water in medium bowl. Add chicken; toss to evenly coat. Refrigerate 30 min.
  • Cook garlic and cilantro in large nonstick saucepan on medium-high heat 1 min. Stir in chicken mixture, onions and peppers; cook 10 min. or until chicken is done, stirring frequently.
  • Add Neufchatel, VELVEETA and broth; mix well. Cook on medium heat until Neufchatel and VELVEETA are completely melted and soup is heated through, stirring occasionally.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 990 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 6 g, Protein 16 g

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