Description
This Slow Cooker Salsa Chicken Soup is a beloved family favorite that’s easy to prepare and bursting with Mexican-inspired flavors. Tender shredded chicken, hearty black beans, sweet corn, and tangy salsa come together in a comforting and satisfying soup that’s perfect for any day of the week.
Ingredients
Scale
For the Soup:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 jar (16 oz) salsa (mild, medium, or hot)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) corn (drained)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Juice of 1 lime
For Serving:
- Chopped fresh cilantro (for garnish)
- Shredded cheese
- Sour cream
- Tortilla chips (optional)
Instructions
- Add Ingredients to Slow Cooker: Combine chicken breasts, salsa, black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, garlic powder, onion powder, salt, and pepper in the slow cooker.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
- Shred Chicken: Remove chicken, shred, and return to the soup. Stir in lime juice and adjust seasoning.
- Serve: Serve hot, garnished with cilantro, cheese, sour cream, or tortilla chips if desired.
Notes
- You can use frozen chicken breasts; just add 1 extra hour to the cooking time.
- For a creamier version, stir in 1/2 cup of cream cheese or heavy cream at the end.
- This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 65mg
