Description
This Slow Cooker Salsa Chicken Soup is a hearty and flavorful dish that is easy to prepare. With tender chicken, black beans, corn, and a blend of Mexican-inspired spices, this soup is perfect for a comforting meal. The optional addition of cream cheese gives it a creamy texture, while garnishes like avocado, cilantro, and shredded cheese add freshness and extra flavor.
Ingredients
Scale
For the Soup:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 (16 oz) jar salsa (mild or spicy)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cream cheese, softened (optional, for creaminess)
- juice of 1 lime
For Garnish:
- fresh cilantro
- avocado
- shredded cheese
Instructions
- Place the chicken breasts in the slow cooker: Lay the chicken breasts at the bottom of the slow cooker.
- Add ingredients: Pour in the salsa, black beans, corn, green chiles, chicken broth, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir gently to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender.
- Shred the chicken: Remove the chicken, shred it, and return it to the soup.
- Add cream cheese (optional): If desired, stir in softened cream cheese until melted and soup is creamy.
- Finish and serve: Stir in lime juice. Serve hot, topped with cilantro, avocado, and shredded cheese.
Notes
- For a dairy-free version, omit the cream cheese.
- This soup is great for meal prep and freezes well.
- Enhance with cooked rice or tortilla strips for a heartier meal.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 65mg
