Chicken Salsa Soup
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Chicken Salsa Soup is a simple and delicious recipe perfect for those busy over scheduled days when you still want to enjoy a home cooked meal!
This Chicken Salsa Soup is the perfect alternative to Taco Tuesdays. My kids like doing Mexican themed food on Tuesdays, but a girl can only take so many tacos! Try it alongside some baked taquitos or easy fish tacos!
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Chicken Salsa Soup
Chicken Salsa Soup
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Chicken salsa soup ingredients
- Chicken stock – Store bought or make your own chicken stock!
- Chicken – We typically use boneless skinless chicken breast.
- Diced tomatoes – Canned is fine!
- Corn – Fresh, canned, or frozen.
- Salsa – Grab a can from the market or make your own roasted salsa.
- Sour cream – My preference is full fat, but low fat works too.
- Garnishes – Shredded cheese, chives, fresh or pickled jalapenos.
How do you make chicken salsa soup? (Step-by-step)
⭐ First, add stock, chicken, tomatoes, corn, and salsa to cooking vessel.
⭐ Next, cook until chicken has reached a safe internal temp and shreds easily.
⭐ Then, shred chicken with a fork and stir in sour cream.
⭐ Finally, garnish to your liking and ENJOY!
Preparation
Can you make chicken salsa soup ahead of time?
You can prepare the soup up to a few days in advance and keep it in a sealed container in the refrigerator. Reheat on the stove top or in the microwave.
What if I don’t have chicken stock?
If you don’t have chicken stock or broth this can also be made with bouillon cubes, paste, or vegetable stock. In a pinch it can even be prepared with water.
Can I use cooked chicken?
You can totally use pre-cooked chicken in your chicken salsa soup. Whether it’s leftovers from last night’s dinner, rotisserie from the market, or canned chicken. When using cooked meat, reduce the cooking time so you’re just heating the soup up and it doesn’t overcook.
Can I make this with a different meat?
Yes! Try the soup with cooked ground beef, steak, pork, or even turkey. It’s a great way to repurpose leftovers.
Leftovers and storage
How long does chicken salsa soup last?
The soup will last 2 – 3 days if stored in a sealed container in the refrigerator. Reheat on the stove top or in the microwave.
Can you freeze it?
You can freeze chicken salsa soup. Allow the soup to cool (I like to chill it in the refrigerator first) then store in a freezer safe, airtight container in the freezer.
In an upright frost-free freezer (typical kitchen freezer), the soup will last up to three months. In a chest style deep freezer it will last as long as a year.
Finish this meal with our recipe suggestions
This recipe has protein and veggies, so it can totally be served as a complete meal, but if your’e looking to round it out with some delicious side dishes, try our easy chicken nachos or Mexican stuffed peppers. And maybe a slice of caramel cheesecake to finish it off!
More awesome Mexican inspired dishes
- Baked chicken tostadas
- Mexican lasagna recipe
- Fresh pico de gallo
- Taco chicken casserole
- Mexican Street Corn Soup
- See all our easy Mexican recipe ideas!
More fantastic soup recipes
- Black bean soup with canned beans
- Instant pot broccoli cheese soup
- Red curry shrimp soup
- Homemade chicken noodle soup
- See all our easy soup recipes!
Tools we love
- Instant Pot electric pressure cooker – Imma tell you – this electric pressure cooker is the saving grace in our home. A delicious roast with carrots and potatoes in 45 minutes? Yes, please! You’re seriously going to love this one!
- Classic Kitchenaid stand mixer – I don’t know why, but a kitchen just doesn’t feel like a kitchen without one of these bad boys tucked away on the counter. My favorite things to make in ours is shredded chicken. Yup, seriously. The Kitchenaid shreds chicken like no ones business!
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How to Make Chicken Salsa Soup
Chicken Salsa Soup Recipe
Ingredients
- 26 ounces chicken stock 3 1/4 cups
- 3-4 lbs chicken breast boneless/skinless
- 1 can diced tomatoes 14.4 ounces
- 4 cups kernel corn fresh/canned/frozen
- 16 ounces prepared salsa
- 16 ounces sour cream
- optional garnishes: shredded cheese, chives
Instructions
SLOW COOKER DIRECTIONS
- Add stock, chicken, tomatoes, corn, and salsa to a slow cooker (6 quart or larger).
- Cook on high 4-6 hours or low 8-10 hours.
- Shred chicken with a fork and stir in sour cream.
STOVE TOP DIRECTIONS
- Bring chicken stock to a simmer in a large pot. Add chicken, tomatoes, corn, and salsa.
- Simmer covered on low until chicken is cooked through and shreds easily (about 15 minutes).
- Shred chicken, then stir in sour cream immediately before serving.
INSTANT POT DIRECTIONS
- Add stock, chicken, tomatoes, corn, and salsa to the inner liner of your instant pot.
- Cover and turn knob to sealing. Set to manual (high pressure) for 10 minutes. Do a controlled quick release (stop releasing if it sputters).
- Shred chicken, then stir in sour cream immediately before serving.
Notes
Nutrition
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Chicken Salsa Soup
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Recipe and article was originally developed for Collective Bias and its advertiser. All content belongs to Mama Loves Food
12-8-14
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this looks so creamy and delicious!
April,
What a great slow cooker recipe! And, we should all trust a slow cooker recipe from a mother of 5 because we know you have mastered it since you have no time to cook. 🙂 As Founder of My Brother's Salsa, I love to see recipes others create using our salsa and I look forward to trying yours this weekend! Great idea to add corn because the flavors of corn and salsa love each other in the same dish! Thanks for sharing. helen
thanks for commenting, helen. your salsa was delicious. i sure hope you enjoy the soup as much as we did! 🙂
My Brother's Salsa is a great addition to soups! Slow cooker meals are my favorite and this looks delicious! #client
These soups look and sound awesome, thank you for sharing! Hugs Elaine
I always love a good slow cooker soup recipe – this one is so good!
So creamy, rich, and delicious!
Wow! This is everything a gourmet soup should be, and more! Not only easy to prepare, but super delicious too! Highly recommend!
This looks so good! I love soups anytime of year & this looks so creamy & flavorful!
I am drooling. I love everything about this recipe!! And I really love that it is cooked in the slow cooker.