This Salsa Chicken Soup is the perfect soup for a cold day. Great as either a meal prep for lunch or an easy weeknight dinner, this Salsa Chicken Soup is also freezer friendly!
Salsa Chicken Soup
Who’s ready for a delicious soup recipe?? Recently, I’ve been testing out individually portioned freezer soups so I can always have a jar on hand when 1. I’m craving soup or 2. I missed a meal prep.
This salsa chicken soup recipe came to me when I was staring at my pantry one hungry evening and saw a huge jar of salsa and wondered what would happen if I added salsa to a soup. Well, this delicious recipe is what happened lol.
I love how the salsa makes the soup feel creamy without being thick (or needing cream) and it gives the soup a little bit of a kick without being outright spicy. Plus, this Salsa Chicken Soup is so easy to make, that you’re going to want to keep it in your meal plan rotation regularly!
What You’ll Need To Make Salsa Chicken Soup
- olive oil — or any neutral oil such as avocado oil.
- skinless chicken breast — you can also use chicken thighs.
- salt & pepper
- onion
- red bell peppers
- garlic
- taco seasoning — try my homemade low sodium taco seasoning!
- chicken stock
- salsa
How To Make Salsa Chicken Soup
- In a large dutch oven/pot on high heat, heat up the olive oil.
- Season the chicken with salt and pepper and then add it to the dutch oven, browning the chicken on both sides, around 5 minutes per side. Remove from the dutch oven and set aside.
- In the dutch oven, add the onions and red peppers, stirring until tender for 8-10 minutes.
- Add the garlic and taco seasoning into the dutch oven, stir for another minute before adding in the chicken stock.
- Add the chicken back into the dutch oven and add the salsa. Making sure the chicken is covered with liquid, lower the heat to medium and let the pot simmer.
- Simmer for 20-30 minutes or until the chicken is cooked through. Remove the chicken and shred (or dice) before mixing it back into the soup. Stir and then serve with toppings or sides of your choice.
Want To Make This Salsa Chicken Soup in a Slow Cooker?
- In your slow cooker, add all your ingredients and set it on high for 4-6 hours or low for 7-8 hours. Once done, remove chicken to shred before adding it back in the soup. Stir and serve.
FREEZING INSTRUCTIONS
- Do not freeze hot soup. Once your soup has cooled, pour it into an airtight jar such as a mason jar, leaving a minimum of 1 inch of space on top. I’m not freezing the batch in the photo, so filling it up higher is fine. (Using the mason jar means there’s always a serving of soup ready to go compared to freezing a large batch in a large container!)
- When ready to use, let the soup thaw out overnight in the fridge before reheating it. Follow glass safety instructions – the sudden change in temperature is a no-no. If you don’t want to chance anything, these plastic containers are great for soups.
Salsa Chicken Soup
This Salsa Chicken Soup is the perfect soup for a cold day. Great as either a meal prep for lunch or an easy weeknight dinner, this Salsa Chicken Soup is also freezer friendly!
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Servings: 6 servings
Ingredients
- 2 tbsp olive oil
- 2-3 skinless chicken breasts, or skinless thighs
- 1 pinch salt & pepper
- 1 onion, sliced
- 2 red bell peppers, sliced
- 6-8 cloves garlic
- 1 tbsp taco seasoning
- 2.5 cups chicken stock
- 430 ml salsa
Instructions
- In a large dutch oven/pot on high heat, heat up the olive oil.
- Season the chicken with salt and pepper and then add it to the dutch oven, browning the chicken on both sides, around 5 minutes per side. Remove from the dutch oven and set aside.
- In the dutch oven, add the onions and red peppers, stirring until tender for 8-10 minutes.
- Add the garlic and taco seasoning into the dutch oven, stir for another minute before adding in the chicken stock.
- Add the chicken back into the dutch oven and add the salsa. Making sure the chicken is covered with liquid, lower the heat to medium and let the pot simmer.
- Simmer for 20-30 minutes or until the chicken is cooked through. Remove the chicken and shred (or dice) before mixing it back into the soup. Stir and then serve with toppings or sides of your choice.
Slow Cooker Instructions:
- In your slow cooker, add all your ingredients (minus the olive oil) and set it on high for 4-6 hours or low for 7-8 hours. Once done, remove chicken to shred before adding it back in the soup. Stir and serve.
Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Serving: 6servings | Calories: 203kcal | Carbohydrates: 14g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 752mg | Potassium: 644mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1645IU | Vitamin C: 55.7mg | Calcium: 42mg | Iron: 1mg
Nutrition Disclaimer
More Delicious Soup Recipes
- Korean Inspired Spicy Chicken Noodle Soup
- Healthy Instant Pot Lasagna Soup
- Mushroom Soup with Tuile Style Cheesy Croutons
- Traditional Québécois Pea Soup
- Tomato Garlic Soup
- Honey Roasted Parsnip Soup
- Roasted Garlic, Bacon, White Bean Soup
- Creamy Roasted Garlic and Cauliflower Soup
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Vlogs/Recipe Videos: Youtube
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