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
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
- 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.
