Santa Fe Chicken Soup

By Blair Lindler

There is nothing quite like a quiet weekend around the house with my Man visiting to inspire me to get in the kitchen and try a new recipe or two! It seems like life doesn’t allow for many of these kinds of weekends, so I could not give up the opportunity.

And I don’t think Daniel minded one bit either 🙂

Soup 2
Yeah, we spend our Sunday afternoons in our PJ’s… Don’t judge 

It was a nice change from our usual (rut) of salad bars, steak houses, and egg omelets. That is for sure.

Our tastebuds were tired of the same old same old.

Daniel is very gracious – he is always tolerant of my attempts of cooking (half of the time they are epic failures) and eats whatever I cook without complaint. But it’s rare for him to go back for seconds AND to compliment me (more than once) at how good this new dish was!

So I know this dish has not just the Fat Loss Friendly Stamp of Approval, but it has the Man Stamp of Approval. (Sometimes I feel like it’s a coin toss as to which is more important, so to find both in one meal kind of feels like finding a pot of gold at the end of the rainbow – or winning the lottery.)

Of course, he didn’t know it was healthy until after it was all said and over with… 😉

Don’t tell your kids and see if it gets the Kid Stamp of Approval too. 😉

Do NOT get overwhelmed by the length of ingredients! It seems like a long list, but they are all inexpensive items that are easy to find and won’t break your budget. (You know I wouldn’t provide you a difficult OR expensive recipe. There’s one thing you can count on me for: realistic recipes).

Soup 1

Creamy Santa Fe Chicken Soup
(as seen on Muscle & Fitness Hers)


  • ¾ C nonfat plain Greek yogurt
  • 15oz 50% less sodium white beans (rinse & drain)
  • 15oz canned black beans (rinse & drain)
  • 4oz diced green chilis
  • 15oz canned diced tomatoes
  • 1 C reduced sodium chicken broth
  • 1 C frozen or fresh corn
  • 1.5lbs shredded precooked chicken breast (pick up a rotisserie chicken!)
  • 2T fresh squeezed lime
  • 1 clove minced garlic
  • 1/2t onion powder
  • 1T fresh oregano (chopped)
  • 1/2t paprika
  • 1t chili powder
  • 1T dried cilantro
  • 1t cumin


  1.  Blend 1/2C chicken broth and all of the white beans until pureed. Add yogurt and blend until well mixed. Pour into crock pot.
  2.  Add all remaining ingredients (including the other ½ C chicken broth) into crock pot, and stir well to mix.
  3. Cover your crock pot and cook on high for 2 hours (or on low for 4-5hours)

This recipe makes 7 servings, and in case you’re interested in the nutrition info, here it is (from Muscle & Fitness Hers): Calories 275, Fat 2 g, Saturated fat 1 g, Cholesterol 47 mg, Sodium 401 mg, Carbohydrates 36 g, Dietary Fiber 11 g, Sugars 7 g, Protein 32 g

That means -7 net carbs!!! Fat loss friendly stamp of approval. 😉

The best part? The leftovers! I fed both Daniel (big eater) and I for Sunday dinner AND got some meal prep done for the week ahead at the same time. 🙂 LOVE killing two birds with one stone!