I’m so excited to share this salsa chicken soup recipe with you all. It’s a favorite in my household, and I just know it will become one in yours too. I first discovered this recipe on a family vacation to Mexico, where it was served at a local restaurant.
The combination of tender chicken, flavorful salsa, and aromatic spices was unlike anything I’d ever tasted before. From that moment on, I was hooked on the idea of creating a similar dish at home. After some experimentation, I came up with this recipe that has become a staple in our household.
My kids love it when I serve it for lunch or dinner, and my husband requests it whenever he’s feeling under the weather. As for me, I just love how easy it is to make and how delicious it is every time. Plus, the best part is that it’s packed with nutrients and healthy ingredients that make me feel good about what we’re putting into our bodies.
So, without further ado, let’s get started on making this amazing salsa chicken soup together! The ingredients are simple: chicken breast or thighs, onion, garlic, diced tomatoes, salsa, vegetable broth, cumin, chili powder, and salt and pepper to taste. Now that we have our ingredients listed out, let’s talk about the cooking process itself.
The key to making this recipe is to use a slow cooker or Instant Pot to simmer all the flavors together until they’re perfectly combined. This allows the chicken to stay tender and juicy while the spices infuse into every bite of the soup.
Salsa Chicken Soup
4.9 from 802 votes
This hearty salsa chicken soup combines tender chicken, black beans, and corn in a zesty tomato broth. It is a quick and flavorful meal that comes together in under an hour.
2Add diced onion and cook, stirring often, until softened and translucent, about 4 minutes.
3Stir in minced garlic and cook for 30 seconds until fragrant.
4Add chicken breasts to the pot and pour in chicken broth and salsa.
5Stir in cumin, chili powder, and a pinch of salt and pepper.
6Bring the mixture to a boil over high heat, then reduce heat to low and let it simmer, covered, for 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
7Remove the chicken breasts from the pot and place them on a cutting board.
8Use two forks to shred the chicken into bite-sized pieces.
9Return the shredded chicken to the pot.
10Stir in the black beans and frozen corn.
11Increase heat to medium and bring the soup back to a gentle simmer.
12Cook for 5 minutes, stirring occasionally, until the beans and corn are heated through.
13Taste and adjust seasoning with additional salt and pepper if needed.
14Remove the pot from heat and stir in chopped fresh cilantro.
15Ladle the soup into bowls and serve hot, optionally topped with sour cream, shredded cheese, or avocado slices.
For a thicker soup, mash some of the black beans before adding. You can also use rotisserie chicken to save time.
Watch Video Of How Salsa Chicken Soup Works
This salsa chicken soup is perfect for any occasion – whether it’s a quick weeknight dinner or a special family gathering. One of my favorite things about this recipe is how easily it can be stored and reheated later.
Simply refrigerate any leftovers overnight and reheat them in the morning for a delicious breakfast or brunch option. You can also store individual portions in containers for up to three days and reheat as needed.
❓ Frequently Asked Questions About Salsa Chicken Soup
Q: What type of chicken should I use for this recipe?
A: You can use either boneless chicken breasts or thighs for this recipe. If you prefer white meat, go with breasts; if you prefer dark meat, go with thighs. Both will work beautifully in this salsa chicken soup.
Q: Can I make this recipe in advance?
A: Yes! You can prepare all the ingredients ahead of time and store them in separate containers in your fridge until you’re ready to cook them together. Just remember to add the cumin and chili powder towards the end of cooking so they don’t lose their flavor.
Q: How do I adjust the spice level in this recipe?
A: If you prefer your soup milder, simply reduce the amount of chili powder or omit it altogether. If you prefer a spicier soup, add more chili powder or introduce other spicy elements like diced jalapenos.
Q: Can I use canned tomatoes instead of fresh ones?
A: While fresh tomatoes are ideal for their flavor and texture, canned tomatoes will still work well in a pinch. Just be aware that they may change the flavor profile slightly.
Q: Is there a way to make this recipe vegan-friendly?
A: To make this recipe vegan-friendly, substitute the chicken with plant-based protein sources like tofu or tempeh and adjust the seasonings accordingly.
Q: How long does it take to cook this salsa chicken soup?
A: The cooking time will depend on whether you use a slow cooker or Instant Pot. If using a slow cooker, expect around 2-3 hours of cooking time; if using an Instant Pot, expect around 30-40 minutes.
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