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Santa Fe Chicken Enchilada Soup

Rated as 3.83 out of 5 Stars

"This creamy chicken soup with Mexican-style corn, tomatoes, cilantro, black beans, and topped with crisp tortilla strips is the perfect warmer on a chilly day."
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28 m servings 330 cals
Original recipe yields 6 servings


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  • Prep

  • Ready In

  1. Heat oven to 400 degrees F.
  2. Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
  3. Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
  4. Serve soup topped with tortilla strips and cilantro.


  • Special Extra: Serve with lime wedges to give the soup a little citrus kick.
  • Serving Suggestion: Serve this hearty soup with a tossed leafy green salad.

Nutrition Facts

Per Serving: 330 calories; 9.5 g fat; 36.8 g carbohydrates; 25.7 g protein; 62 mg cholesterol; 924 mg sodium. Full nutrition

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Read all reviews 5
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This is a very easy and quick meal. I added a jar of pace instead of the tomatoes for more of a spicy flavor. I used corn tortilla chips and topped with sourcream and cheese also. This is a must...

Instead of a cup of milk, I used one cup of homemade chicken stock. Nice filling soup, but bland. I ended up throwing in a half batch of homemade taco seasoning and a little Frank's Hot Sauce to...

I like the black beans you added, they give the dish a nice color combo.

This was very fast to put together, tasted good, and didn't get too many dishes dirty. I made exactly as written except I did not make my own baked tortilla strips, I just served it with some b...

Very easy and very good .... I followed the directions exactly, then I also added 1 cup of sour cream and 1 cup of shredded cheddar cheese. Mixed until all was melted .... Would definitely make ...