Chicken Santa Fe Soup

    * 1/2 cup minced onion
    * 3 cloves garlic, minced
    * 1 Tablespoon chili powder
    * 1/2 teaspoon cumin
    * 1/2 teaspoon oregano
    * 3 or 4 cups water [ I used 4 and it was a bit "soupier" than I tend to care for]
    * 1 (14 ounce) can diced tomatoes
    * 1 cup salsa- [I used most of a jar of Newman's Salsa - so, more like 12 oz.]
    * 3 breasts, [abt 1 lb] even frozen is fine, or 3 cups shredded cooked chicken
    * 3 chicken bouillon cubes
    * 1 (14 ounce) can black beans, rinsed, drained
    * 1 small can of corn, drained
    * Corn tortilla chips
    * Shredded Cheddar-Monterey Jack cheese blend [ I used Sharp Cheddar-2 cups added INTO the soup pot just before serving]
    * Sour cream

   Put everything **except cheese and sour cream** in large sauce pan.   Bring to boil, then cover and simmer on low for 40-45 minutes. Remove chicken, shred or cube, put back in. Add 2 cups cheese, stir until well blended and immediately serve with additional sour cream and corn chips as desired.
**Do NOT add cheese until just before ready to eat**


  1. Yum! I can't wait to try this. I was just imagining it yesterday!!

  2. I am making it even tonight, though I *should* be making the hamburgers that have been thawed in my fridge for about 5 days. But I'm craving THIS dadgummit! THIS! And I'm the cook, right? So, this it is...

  3. mmmmmmmmmmmmmmmmmmmmmm nom nom nom nom nom


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