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
Scale
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.
