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Chicken Salsa Soup

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  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Description

A quick and flavorful soup made with shredded chicken, salsa, beans, and spices. Perfect for a cozy and healthy meal!


Ingredients

  • 2 cups cooked shredded chicken (rotisserie or leftover)

  • 1 (16 oz) jar salsa (mild, medium, or hot)

  • 4 cups chicken broth

  • 1 (15 oz) can black beans (drained and rinsed)

  • 1 (15 oz) can corn (drained)

  • 1 (14.5 oz) can diced tomatoes (with juice)

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • Salt and pepper (to taste)

  • Juice of 1 lime

  • 1/4 cup chopped fresh cilantro (optional)

Optional Toppings:

  • Shredded cheese

  • Sour cream or Greek yogurt

  • Sliced avocado

  • Tortilla chips

  • Jalapeño slices


Instructions

  • In a large pot, combine salsa, chicken broth, black beans, corn, diced tomatoes, and shredded chicken.

  • Stir in chili powder, cumin, garlic powder, onion powder, salt, and pepper.

  • Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15-20 minutes.

  • Stir in lime juice and cilantro (if using).

 

  • Serve hot with your favorite toppings!


Notes

  • Use store-bought rotisserie chicken for a quick meal.

  • For a creamier soup, add ½ cup heavy cream or a block of cream cheese.

  • Make it spicier by adding diced jalapeños or using hot salsa.

  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.