Appetizers / Soups / Salads

Santa Fe Chicken Vegetable Soup is for Soup.

Santa Fe Chicken Vegetable Soup takes several minutes to prepare.

Santa Fe Chicken Vegetable Soup takes 40 minutes to cook.

Santa Fe Chicken Vegetable Soup makes 34 servings.

The ingredients for Santa Fe Chicken Vegetable Soup are:

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)

Here is how you make Santa Fe Chicken Vegetable Soup:

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 servingsNumber of Servings: 34Recipe submitted by SparkPeople user SAUGUSTYNIAK.

The nutritional information for Santa Fe Chicken Vegetable Soup is:

• 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