If you’re craving a hearty, comforting meal that feels like a warm hug in a bowl, you’re going to adore this Slow Cooker Salsa Chicken Soup Recipe. It’s one of those dishes that brings vibrant flavors and creamy textures together effortlessly. With tender chicken, a subtle kick from poblano chile, and the smoky charm of fire-roasted tomatoes, this soup is as easy to make as it is satisfying. Whether you’re feeding a family or just want a filling meal to savor on a chilly day, this recipe is your new best friend in the kitchen.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to making this Slow Cooker Salsa Chicken Soup Recipe stand out. Each ingredient adds its own magic to the mix, from spicy to creamy to fresh, creating layers of flavor and delightful textures.
- Boneless skinless chicken breasts: The lean protein base that becomes beautifully tender and easy to shred.
- Large poblano chile pepper: Provides a mild heat and smoky depth without overpowering the soup.
- Fire-roasted diced tomatoes: Adds a rich, slightly charred flavor that enhances the salsa vibe.
- Reduced sodium chicken broth: Keeps the soup flavorful while letting the other ingredients shine without too much salt.
- Simply Salsa™ Mix: A secret combo of spices that brings authentic salsa punch.
- Onion Onion™ Seasoning: Elevates the soup with a mellow, sweet onion flavor.
- Garlic Garlic™ Seasoning: Infuses warmth and a subtle kick of garlicky goodness.
- Cream cheese: Cubed to melt in and make the soup luxuriously creamy.
- Half & half: Adds richness and smoothness without heaviness.
- Medium zucchini: Cubed for freshness and a tender crunch that balances the creaminess.
- Shredded mild Cheddar cheese: Melts throughout for gooey goodness and mild sharpness.
- Chopped fresh cilantro: Optional, but offers a bright, herbaceous finish as a garnish.
How to Make Slow Cooker Salsa Chicken Soup Recipe
Step 1: Combine Ingredients
Start by placing the chicken breasts in your slow cooker, then add the chopped poblano pepper, fire-roasted diced tomatoes with their juices, chicken broth, Simply Salsa Mix, Onion Onion Seasoning, and Garlic Garlic Seasoning. These ingredients set the flavor foundation, ensuring every bite bursts with salsa-inspired goodness.
Step 2: Cook on Low
Cover the slow cooker and let everything mingle on low heat for 5 to 6 hours. This slow, gentle cooking method lets the chicken absorb all the wonderful spices while becoming incredibly tender. The flavors deepen over time, transforming simple ingredients into a soul-satisfying soup.
Step 3: Shred the Chicken
Once the cooking time is up, take the chicken breasts out and shred them using two forks. Don’t worry about chopping perfectly – the rustic, shredded texture is part of the charm. Return the shredded chicken to the slow cooker so it can soak up even more of that savory broth.
Step 4: Add Cream and Vegetables
Now it’s time to stir in the cubed cream cheese, half & half, fresh zucchini, and shredded Cheddar cheese. These ingredients add creamy richness and a fresh, slightly crisp texture from the zucchini that keeps the soup feeling light and balanced.
Step 5: Finish Cooking
Let the soup continue to cook on low for an additional 20 to 30 minutes. This allows the cream cheese and cheddar to melt perfectly, creating a silky, cheesy finish that ties all the flavors together beautifully.
How to Serve Slow Cooker Salsa Chicken Soup Recipe
Garnishes
Sprinkle chopped fresh cilantro on top of each bowl for a pop of color and a refreshing herbal note. If you like a little extra crunch, a handful of crushed tortilla chips or a dollop of sour cream can be fantastic additions, enhancing both texture and flavor.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or homemade cornbread to soak up every last bit. A simple green salad with lime vinaigrette also complements the soup nicely, balancing out the creamy, spicy flavors with a crisp, tangy bite.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out bread bowls or even in a colorful, rustic earthenware pot. Layer it in a mason jar for a grab-and-go meal, or garnish with sliced avocado and a squeeze of fresh lime juice to give it a bright, festive flair.
Make Ahead and Storage
Storing Leftovers
After enjoying your Slow Cooker Salsa Chicken Soup Recipe, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting a while, making your next meal just as delightful as the first.
Freezing
This soup freezes beautifully. Portion it out into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for the best texture and taste.
Reheating
To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally until heated through. This slow reheating keeps the textures intact and prevents the creamy ingredients from separating. You can also use a microwave, reheating in short bursts and stirring in between.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will make the soup even more flavorful and moist due to their fat content, but cooking time remains roughly the same. Just adjust seasoning to taste if desired.
What if I don’t have Simply Salsa™ Mix?
No worries. You can substitute with your favorite salsa seasoning blend or create your own using chili powder, cumin, paprika, garlic powder, and onion powder for a similar flavor profile.
Is this soup spicy?
This Slow Cooker Salsa Chicken Soup Recipe has a mild, pleasant heat thanks to the poblano pepper and seasonings. You can easily adjust the spice level by adding more or fewer peppers or including a pinch of cayenne.
Can I make this recipe without dairy?
Sure! Swap out the cream cheese, half & half, and cheddar cheese for dairy-free alternatives like vegan cream cheese, coconut cream, and dairy-free shredded cheese to keep it creamy and delicious.
Can I double the recipe for a crowd?
Definitely. Just use a larger slow cooker or split the recipe into two pots. Cooking times might increase slightly, so keep an eye on the chicken tenderness before shredding.
Final Thoughts
Nothing beats the cozy satisfaction of a homemade soup that’s bursting with flavor and incredibly easy to make. I promise once you try this Slow Cooker Salsa Chicken Soup Recipe, it will become a go-to comfort meal that your family and friends will ask for again and again. Give it a try and enjoy every creamy, spicy, delicious spoonful!
Print
Slow Cooker Salsa Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Slow Cooker Salsa Chicken Soup is a flavorful and comforting family favorite that combines tender shredded chicken, spicy poblano peppers, fire-roasted tomatoes, and creamy cheese for a rich and satisfying meal. Perfect for busy days, this easy recipe slow cooks all day and finishes with a delicious cheesy creaminess that your whole family will love.
Ingredients
Main Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 large poblano chile pepper, chopped
- 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
- 3 cups reduced sodium chicken broth
- 2 tablespoons Simply Salsa™ Mix
- 1 tablespoon Onion Onion™ Seasoning
- 1 tablespoon Garlic Garlic™ Seasoning
For Creaminess and Garnish
- 1 (8 ounce) package cream cheese, cubed
- ½ cup half & half
- 1 medium zucchini, cubed
- 1 cup shredded mild Cheddar cheese
- Chopped fresh cilantro (optional for garnish)
Instructions
- Combine Ingredients: In a 6-quart or larger slow cooker, place the chicken breasts, chopped poblano pepper, fire-roasted diced tomatoes including their juices, chicken broth, Simply Salsa Mix, Onion Onion Seasoning, and Garlic Garlic Seasoning. Stir gently to combine.
- Cook: Cover the slow cooker and cook on LOW for 5-6 hours to allow the flavors to meld and the chicken to become tender.
- Shred Chicken: After cooking, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker.
- Add Creaminess: Stir in the cubed cream cheese, half & half, cubed zucchini, and shredded mild Cheddar cheese into the soup mixture, evenly distributing the ingredients.
- Finish Cooking: Continue cooking on LOW for an additional 20-30 minutes until the soup is heated through and the cheeses have fully melted, creating a creamy texture.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro if desired for an extra burst of flavor and freshness. Enjoy your hearty, cheesy salsa chicken soup!
Notes
- You can substitute mild Cheddar with Monterey Jack or Pepper Jack for a different flavor profile.
- If preferred spicier, leave some seeds in the poblano pepper or add a pinch of cayenne pepper.
- For a thicker soup, reduce the chicken broth to 2½ cups.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make this recipe gluten free, ensure all seasoning mixes are certified gluten free.
