Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Chicken Salsa Soup
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!
Course
Main Course
Cuisine
American
Keyword
chicken salsa soup
Prep Time
10
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
10
minutes
minutes
Servings
6
Calories
539
kcal
Author
April Woods
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
Calories are automatically generated. For best results calculate based on your exact ingredients.
Nutrition
Calories:
539
kcal