Best 8 Chicken Salsa Soup Recipes
Craving a soul-satisfying soup that's bursting with vibrant flavors? Look no further than this tantalizing Chicken Salsa Soup! This delectable dish is a harmonious fusion of savory chicken, zesty salsa, and an array of tantalizing spices, resulting in a symphony of flavors that will dance on your taste buds. Whether you're seeking a comforting meal on a chilly evening or a flavorful lunch to brighten up your day, this versatile soup promises to hit the spot.
Indulge in the Classic Chicken Salsa Soup, a timeless recipe that showcases the perfect balance of bold and comforting flavors. With its tender chicken, chunky vegetables, and a flavorful broth infused with salsa, this soup is sure to become a household favorite.
For a more adventurous twist, try the Spicy Chicken Salsa Soup, where a blend of fiery chilies and aromatic spices take center stage. This soup is guaranteed to ignite your senses and leave you craving more.
And for those who prefer a creamy and indulgent twist, the Creamy Chicken Salsa Soup is an absolute must-try. Picture tender chicken and vegetables enveloped in a velvety, creamy broth, perfectly complemented by a zesty salsa. It's comfort food at its finest!
Get ready to embark on a culinary journey with these exceptional Chicken Salsa Soup recipes. Whether you're a seasoned chef or a novice in the kitchen, these recipes are carefully crafted to guide you through each step, ensuring a delectable and satisfying outcome every time.
SALSA CHICKEN SOUP
"You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. "Since my husband loves spicy foods, I sometimes use medium or hot salsa in this recipe for extra zip."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.
Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 481mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
SOUP/CAFE LATTE'S CHICKEN SALSA CHILI RECIPE - (3.8/5)
Provided by latin1
Number Of Ingredients 13
Steps:
- To make chili: Warm olive oil in a large stock pot over medium heat. Saute chicken until cooked. Cook for 3 minutes or until onions are tender. Add pepper flakes, garlic,jalapenos, chicken stock, chili powder, tomatoes and tomato puree, kidney beans and hominy. Simmer 15 to 20 minutes. To serve: Add chopped cilantro and lime juice just prior to serving. Adjust seasoning to taste. Top with sour cream, chopped red onions, grated cheese and tortilla chips.
BANDERS CHICKEN SALSA SOUP
Yummy, easy, cheap, fast and filling. Husband tested and approved, lol. There are a gazillion different things you could add to this, and I have tried most of them with success. This is the basic, barebones recipe. Explore to your heart's content!
Provided by BandersnatchKS
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Open all cans.
- Add all ingredients to pot.
- bring to a boil.
- reduce heat and simmer 20 minutes, or until everything is heated through.
- Serve with shredded cheese for extra super yumminess, and tortilla chips or saltines on the side.
CROCKPOT SALSA CHICKEN AND BLACK BEAN SOUP
This recipe is from A Year of Slow Cooking (crockpot365.blogspot.com). It's a favorite in our house. In a pinch I have even made this on the stove. My family loves it.
Provided by cinwalsh_8057651
Categories One Dish Meal
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 4 quart or larger crockpot, combine all ingredients except sour cream.
- Cook on low for 6-8 hours or high for 4-5 hours.
- Stir in 1/2 cup sour cream.
- To thicken, you could using and immersible blender to blend some of the soup.
- Garnish and serve.
SALSA CHICKEN SOUP
If you're in a hurry, but want a delicious homemade soup, this is the recipe for you. It blends beans, salsa, chicken and broth to make a cozy and enjoyable soup.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until rice is done.
- Stir the beans, salsa and chicken in the saucepan and heat through.
Nutrition Facts : Calories 281 calories, Carbohydrate 43.2 g, Cholesterol 30.6 mg, Fat 4.1 g, Fiber 6.5 g, Protein 16.5 g, SaturatedFat 0.8 g, Sodium 1476.7 mg, Sugar 2.9 g
CHICKEN AND CORN SOUP WITH CHILE-MINT SALSA
Provided by Andrea Reusing
Categories Soup/Stew Chicken Poultry High Fiber Mint Corn Summer Simmer Chile Pepper Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 23
Steps:
- For chile-mint salsa:
- Char chiles over a gas flame or under a broiler, turning occasionally, until blackened all over (this adds a smoky flavor and makes the skins easy to remove). Let cool. Using a small knife, scrape skin from chiles; discard. Coarsely chop chiles (for a milder salsa, discard seeds).
- Make a paste by mincing garlic and 1 teaspoon salt on a work surface, scraping with the side of knife occasionally. Add chiles and finely chop, then add mint and finely chop. Transfer to a bowl; stir in oil. Season with more salt, if desired. DO AHEAD: Salsa can be made 1 day ahead. Cover; chill. Return to room temperature before using.
- For soup:
- Place chicken and broth in a large heavy pot. Add water just to cover chicken. Bring to a simmer over high heat, skimming the surface occasionally (foam can add bitter flavors to soup; discard it as you skim). Reduce heat to medium-low; simmer, continuing to skim surface occasionally, for 5 minutes. Add corn cobs, halved onion, garlic, carrot, celery, peppercorns, bay leaves, and 2 teaspoons salt. Reduce heat to low and simmer until breast meat is just cooked through, 15-20 minutes.
- Transfer chicken to a cutting board; let cool slightly. Cut off breast meat; set aside (cooking breast meat longer will make it tough). Return chicken to pot. Simmer over low heat until legs and thighs are cooked through, about 20 minutes longer.
- Remove pot from heat. Transfer chicken to a platter; let cool slightly. Strain broth through a fine-mesh sieve into another large pot; discard solids. Shred all chicken meat, discarding skin and bones.
- Bring strained broth to a simmer. Add corn kernels and cook until heated through, about 3 minutes. Add red onion; cook until crisp-tender, about 5 minutes. Add chicken; simmer, stirring occasionally, until heated through, about 5 minutes. Season with salt.
- For garnishes:
- Divide soup among warm bowls. Garnish with tomato and tortilla chips. Squeeze lime wedges over; add wedges to soup. Serve, passing chile-mint salsa and sea salt alongside.
CHICKEN AND SALSA SOUP
Steps:
- Combine chix, water, broth and chili powder in large saucepan. Bring to a boil. Reduce heat to low. Cover and cook for 8 mins. Add corn. Uncover, cook for 5 minutes or until chix is no longer pink. Stir in salsa, heath thru. Sprinkle chz over each serving. Serve with Tortilla chips.
CHICKEN SALSA SOUP
This soup is great on game days with tortilla chips or on a chilly night with corn muffins. It is so easy & quick that you can make it after work & still eat at a decent time. There are layers of flavor & texture & you can adjust the heat for your family's taste. If it isn't spicy enough, add taco seasoning or chili powder until...
Provided by Amy Meyer
Categories Chicken Soups
Time 1h
Number Of Ingredients 12
Steps:
- 1. Coat the bottom of a stock pot or dutch oven with olive oil and heat on high.
- 2. When the oil is hot, put the chopped up chicken in the oil and cook through and season with salt and pepper. You can use either white or dark meat, it is your choice and works well with both.
- 3. When the chicken has finished cooking, add the can of beans, salsa, chicken stock, garlic powder, onion powder, and cumin. Stir until well mixed.
- 4. Reduce heat and let simmer for about 10 minutes.
- 5. Taste to see if you need more seasoning or salt. If you want more heat, you can add taco seasoning or chili powder.
- 6. Cook for another 15-20 minutes, until it starts to reduce. It is good to taste it here also and if it is tasting a little too salty, that is perfect and it is almost finished.
- 7. Add sour cream and stir well, keeping the heat on low to help breakdown the sour cream and help it blend better.
- 8. Serve into individual bowls and top with cheddar cheese.
Tips:
- To make the soup spicier, add more salsa or chopped chili peppers.
- If you like a thicker soup, puree some of the cooked vegetables before adding the chicken and salsa.
- Top each bowl of soup with your favorite toppings, such as shredded cheese, sour cream, or avocado.
- This soup is also great for meal prep. Simply cook the soup ahead of time and store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Feel free to add other vegetables to this soup, such as chopped bell peppers, zucchini, or corn.
Conclusion:
This chicken salsa soup is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. The soup is packed with flavor and is sure to be a hit with the whole family. So next time you are looking for a quick and easy meal, give this chicken salsa soup a try.
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