With a knife, finely chop the onions and garlic on a cutting board. Mince the chopped garlic with the back of the knife.

After that, dice the celery in about ½ inch pieces. Set them all aside in a bowl.

Season your chicken breast with salt, pepper, and cumin. Make sure to season both sides properly. After that, heat the saucepan and pour olive oil on it.

Toss the chicken breast in the pan and grill it for 5 minutes on each side. Keep the heat at medium flame and wait for each of the sides to turn golden brown.

After grilling the chicken, let it rest and prepare the spices meanwhile. Heat your Dutch oven on a slow cooker on a high flame. Pour 1 tbsp olive oil and add onions, celery, and garlic when the oil gets a bit hot. Keep stirring until the onions change in color.

In the spice mix, add the chicken stock, tomatoes, corn, black beans, and rice mix. Let it cook for some time and bring it to a boil. When the smells come out, toss the cumin, coriander, and cilantro.

After that, simmer the soup until the beans and rice are tender and cooked. It would take about 25 minutes to be done.

While the soup is being simmered, prepare the chicken breast for the topping. Dice the grilled chicken into about 1 inch pieces and add to the soup.

Give it 10-15 more minutes for the chicken flavor to incorporate into the soup mix.

After the cooking, you will get a nice savory fragrance of the Santa Fe chicken soup with the chicken flavor. Then you will know the recipe is done. Serve it hot with additional toppings of your choice.