If you’re on the hunt for a comforting, flavorful, and effortlessly made soup that pleases everyone at the table, look no further than Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe. This vibrant dish combines the smoky goodness of fire-roasted tomatoes, the gentle heat of poblano peppers, and creamy richness from cream cheese and cheddar to create a soul-warming bowl of deliciousness that practically makes your kitchen smell like a fiesta. It’s the kind of recipe that invites you to relax, knowing a hearty, nutritious meal is cooking away while you go about your day.
Ingredients You’ll Need
The beauty of Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe is in its simplicity. Each ingredient plays a vital role in layering flavors, providing texture, and adding bursts of color that make this soup both attractive and delightful on the palate.
- 1½ pounds boneless skinless chicken breasts: This lean protein forms the hearty base of the soup and effortlessly absorbs all the wonderful flavors.
- 1 large poblano chile pepper, chopped: Adds a mild smoky heat that balances the soup without overpowering it.
- 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained: These bring a rich, smoky depth and vibrant acidity.
- 3 cups reduced sodium chicken broth: Provides a flavorful, well-balanced liquid foundation without too much salt.
- 2 tablespoons Simply Salsa™ Mix: A quick way to pack in authentic salsa seasoning with a variety of spices.
- 1 tablespoon Onion Onion™ Seasoning: Enhances the savory notes with natural onion flavor.
- 1 tablespoon Garlic Garlic™ Seasoning: Adds warmth and aromatic depth to brighten each bite.
- 1 (8 ounce) package cream cheese, cubed: Gives the soup a creamy, velvety texture that feels indulgent but comforting.
- ½ cup half & half: Lightens the creaminess just enough without making the soup too heavy.
- 1 medium zucchini, cubed: Brings a fresh, tender crunch and a pop of green to the dish.
- 1 cup shredded mild Cheddar cheese: Melts into luscious pockets of cheesy goodness throughout the soup.
- Chopped fresh cilantro (optional for garnish): Adds a bright, herbaceous note that lifts all the flavors.
How to Make Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe
Step 1: Combine the Core Ingredients
Start by layering your slow cooker with the chicken breasts, chopped poblano pepper, cans of fire-roasted diced tomatoes (including all those precious juices), and the chicken broth. Sprinkle in the Simply Salsa™ Mix, Onion Onion™ Seasoning, and Garlic Garlic™ Seasoning. This mix of ingredients creates a bubbling foundation filled with smoky, savory flavors that will gently meld during cooking.
Step 2: Let It Cook Low and Slow
Cover your slow cooker and set it on LOW for 5 to 6 hours. This slow simmer allows the chicken to become tender and soak up the salsa seasonings while the peppers and tomatoes infuse the broth with their smoky richness. Expect your home to be filled with a tantalizing aroma that promises pure comfort.
Step 3: Shred the Chicken
Once the cooking time is up, carefully remove the chicken breasts from the pot. Using two forks, shred the meat into bite-sized pieces. This step ensures every spoonful is packed with tender chicken enveloped in all those luscious flavors. Then return the shredded chicken to the slow cooker.
Step 4: Add Creaminess and Veggies
Next, stir in the cubed cream cheese, half & half, cubed zucchini, and shredded mild Cheddar cheese. This combination enriches the soup with a dreamy texture while the zucchini adds a subtle crunch and fresh flavor that keeps the dish bright and balanced.
Step 5: Finish Cooking and Melt the Cheese
Allow the soup to cook on LOW for another 20-30 minutes. This gentle warming melts the cheeses into the broth, making it luxuriously creamy while letting the zucchini soften just enough. Your soup will transform into a velvety masterpiece with layers of indulgence and zest.
Step 6: Garnish and Serve
Ladle the Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe into bowls and add a sprinkle of chopped fresh cilantro if you like. The cilantro’s bright touch contrasts beautifully with the soup’s creamy, smoky profile and makes each bite even more refreshing.
How to Serve Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe
Garnishes
While the chopped cilantro adds freshness, other great garnishes include sliced avocado for creaminess, a dollop of sour cream to enhance richness, or some crispy tortilla strips for pleasing crunch. These little touches make the soup feel extra special and customizable to everyone’s tastes.
Side Dishes
This soup pairs wonderfully with a simple green salad, warm cornbread, or even cheesy quesadillas. These sides complement the vibrant flavors without competing, turning your meal into a satisfying feast that will have everyone asking for seconds.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls, or top it with colorful layers of chopped tomatoes, diced onions, jalapeños, and shredded cheese to turn it into a vibrant taco-inspired bowl. You can even make it a casual meal with tortilla chips for dipping, adding a playful texture and extra flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe stores beautifully in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to cool it properly before storing.
Freezing
This soup freezes exceptionally well. Transfer cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep its delicious taste and texture for up to 3 months, making it a perfect meal prep option for busy weeks.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it seems too thick, simply add a splash of chicken broth or water to loosen it. Avoid microwaving directly from frozen for best results; thaw overnight first if possible.
FAQs
Can I use thighs instead of chicken breasts?
Absolutely! Boneless skinless chicken thighs will add a richer flavor and slightly more fat, making the soup even heartier. Just adjust the cooking time if needed, but generally, 5-6 hours on LOW works well.
What if I don’t have Simply Salsa™ Mix? Can I substitute?
You can use your favorite store-bought salsa seasoning or even a blend of chili powder, cumin, smoked paprika, and dried oregano. The goal is to maintain that smoky, slightly spicy character that carries the soup’s flavor.
Is this soup spicy?
It has a mild to moderate spice level, mainly from the poblano pepper and salsa mix, which is gentle enough for most palates, including kids. You can control the heat by removing the seeds from the poblano or using less seasoning.
Can I make this recipe on the stovetop?
Yes, you can simmer all ingredients except the cream cheese and half & half in a large pot for about 45 minutes until the chicken is cooked. Then, shred the chicken and add the cream cheese, half & half, zucchini, and cheddar, cooking until melted and heated through.
What’s the best way to shred cooked chicken?
The easiest method is using two forks: hold the chicken steady with one fork and pull apart with the other. Alternatively, you can use a hand mixer on low speed for a few seconds if you want perfectly shredded meat without much effort.
Final Thoughts
I can’t recommend Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe enough for those cozy nights when you want something simple yet unforgettable. This soup’s full-bodied flavors, creamy texture, and wholesome ingredients make it a crowd-pleaser that tastes like it took hours of effort but actually does most of the work for you. Give it a try and watch it become a beloved staple at your table, just like it has at mine!
Print
Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Salsa Chicken Soup is a hearty and flavorful family favorite that’s perfect for cozy meals. Tender chicken breasts slow-cooked with fire-roasted tomatoes, poblano pepper, and savory seasonings create a delicious base, enriched with cream cheese, half & half, zucchini, and cheddar cheese for a creamy, comforting finish. Ready with minimal prep and slow cooker convenience, this soup is perfect for a satisfying weeknight dinner.
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
- 1 (8 ounce) package cream cheese, cubed
- ½ cup half & half
- 1 medium zucchini, cubed
- 1 cup shredded mild Cheddar cheese
For Garnish
- Chopped fresh cilantro (optional)
Instructions
- Combine Ingredients: In a 6-quart or larger slow cooker, add the chicken breasts, chopped poblano pepper, fire-roasted diced tomatoes with their juices, chicken broth, Simply Salsa Mix, Onion Onion Seasoning, and Garlic Garlic Seasoning.
- Cook on Low: Cover the slow cooker and cook on the LOW setting for 5 to 6 hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken: Remove the chicken from the slow cooker carefully. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken back to the slow cooker.
- Add Creamy Ingredients: Stir in the cubed cream cheese, half & half, cubed zucchini, and shredded mild Cheddar cheese into the soup mixture.
- Continue Cooking: Cook on LOW for an additional 20 to 30 minutes, or until the soup is hot throughout and the cheese has melted fully.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh cilantro if desired, then serve warm and enjoy.
Notes
- Make sure to shred the chicken well for better texture throughout the soup.
- Adjust the poblano pepper quantity to control the level of heat to your preference.
- For a thicker soup, reduce the chicken broth slightly or cook uncovered to allow some liquid to evaporate.
- If cream cheese is not preferred, you can substitute with sour cream, but it will alter the texture slightly.
- The soup can be refrigerated for up to 3 days or frozen for up to 3 months.
