There is something incredibly comforting about a warm, flavorful bowl of Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe that just brings everyone to the table with smiles. This soup blends the smoky heat of fire-roasted tomatoes and poblano peppers with creamy cheese and tender shredded chicken, creating a perfect balance of bold and cozy flavors. It’s one of those dishes that feels like a warm hug on a chilly day, yet it’s simple enough to throw together without stress. Whether you’re feeding a crowd or craving an easy weeknight meal, this soup delivers hearty satisfaction with every spoonful.
Ingredients You’ll Need
Getting started with this soup is delightfully straightforward. Each ingredient plays a crucial role, from the tender chicken providing protein to the fire-roasted tomatoes adding a smoky depth. The poblano pepper introduces a subtle heat, while the cream cheese and half & half create that irresistible creamy texture that soothes the palate.
- 1½ pounds boneless skinless chicken breasts: The heart of the soup, offering tender, shreddable meat that absorbs all the rich flavors.
- 1 large poblano chile pepper, chopped: Adds a gentle smoky heat that lifts the soup without overpowering it.
- 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained: Brings smoky, tangy goodness and a vibrant color to the broth.
- 3 cups reduced sodium chicken broth: Keeps the soup savory without too much salt, balancing the flavors nicely.
- 2 tablespoons Simply Salsa™ Mix: A flavorful seasoning blend that infuses the soup with classic salsa zest.
- 1 tablespoon Onion Onion™ Seasoning: Enhances savory notes with natural onion flavor.
- 1 tablespoon Garlic Garlic™ Seasoning: Provides a warm, garlicky aroma that complements all other ingredients.
- 1 (8 ounce) package cream cheese, cubed: Melts smoothly into the soup, creating a luscious, creamy texture.
- ½ cup half & half: Adds richness and a silky finish to the broth.
- 1 medium zucchini, cubed: Adds freshness and texture as well as a touch of brightness to each spoonful.
- 1 cup shredded mild Cheddar cheese: Melds beautifully into the soup, making it extra cheesy and comforting.
- Chopped fresh cilantro (optional for garnish): Gives a fresh herbaceous pop to finish off the bowl perfectly.
How to Make Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe
Step 1: Combine Ingredients
Start by placing the chicken breasts, chopped poblano chile pepper, fire-roasted diced tomatoes with their juices, chicken broth, Simply Salsa™ Mix, Onion Onion™ Seasoning, and Garlic Garlic™ Seasoning into your slow cooker. This combination sets the stage for all the wonderful flavors to marry as the soup cooks slowly to perfection.
Step 2: Cook
Cover your slow cooker and set it to LOW for 5 to 6 hours. This slow cooking method ensures the chicken becomes incredibly tender, allowing it to soak up all those vibrant salsa and seasoning flavors. Plus, the heat gently infuses the poblano and tomatoes into the broth to create that signature smoky salsa essence.
Step 3: Shred Chicken
Once the cooking time is up, carefully remove the chicken breasts and shred them using two forks. Returning the shredded chicken to the slow cooker brings it back into the flavorful mix, distributing the protein evenly throughout the soup.
Step 4: Add Creaminess
Next, stir in the cubed cream cheese, half & half, cubed zucchini, and shredded mild Cheddar cheese. The cream cheese and half & half melt into a rich, velvety texture, while the zucchini adds a fresh bite and the Cheddar enhances the cheesy comfort everyone loves.
Step 5: Finish Cooking
Cook the soup on LOW for an additional 20 to 30 minutes. This lets all the cheeses melt perfectly and the zucchini soften just right, rounding out the soup with creamy indulgence and balanced flavors.
Step 6: Serve and Garnish
Ladle the Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe into bowls and, if you like, sprinkle freshly chopped cilantro on top. The fresh herb brightens the whole dish, making each spoonful feel lively and complete.
How to Serve Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe
Garnishes
Garnishing is where you can get creative! Aside from the fresh cilantro, consider adding a dollop of sour cream, a few slices of avocado, or a handful of crunchy tortilla chips for added texture and freshness. These simple toppings enhance the flavors and create a fun eating experience that everyone will enjoy.
Side Dishes
This soup shines on its own but pairs beautifully with sides like warm cornbread, fresh-cracked tortilla chips, or a simple green salad with a zesty lime dressing. These accompaniments round out the meal by offering contrasting textures and complementary flavors that keep your taste buds dancing.
Creative Ways to Present
For a fun family dinner or casual gathering, serve this soup in bread bowls made from hollowed-out sourdough or rustic rolls. This presentation not only looks impressive but adds an edible bowl that soaks up every delicious drop. You could also let everyone customize their bowls with different garnishes spread out buffet-style for a festive, interactive dinner.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe keeps wonderfully in the refrigerator in an airtight container for up to 4 days. The flavors often deepen after a day, making the next meal even more satisfying. Simply give it a good stir before reheating.
Freezing
If you want to save some for longer, this soup freezes beautifully. Cool it completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. This is perfect for prepping ahead or batch cooking to enjoy quick meals on busy days.
Reheating
To reheat, thaw frozen soup overnight in the fridge if possible. Warm it gently on the stove over medium-low heat, stirring occasionally until heated through. Avoid boiling as it can affect the creaminess. A microwave works fine too if you’re in a hurry—just heat in increments, stirring between.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add even more richness and stay juicy during the long cooking process. Just use the same amount and cook time, and shred them similarly.
Is there a way to make this soup spicier?
Yes, you can add extra chopped jalapeños or a pinch of cayenne pepper along with the poblano to ramp up the heat. Adjust according to your spice preference.
Can I make this soup without cream cheese?
The cream cheese is key for that silky texture and creaminess, but you can substitute with sour cream or a bit of heavy cream if needed. Just add it at the end to maintain richness.
How thick is this soup? Is it more broth-based or creamy?
This soup has a perfect balance—it’s broth-based but finishes with a creamy, cheesy texture that makes it hearty without being heavy.
Can I prepare this soup on the stovetop instead of a slow cooker?
Yes, you can simmer all ingredients on low heat on your stovetop for about 2 hours, shredding the chicken halfway through. Just keep an eye on the liquid levels and adjust if needed.
Final Thoughts
If you’re looking for a cozy, crowd-pleasing dish that’s easy to make yet packed with exciting flavors, the Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe should be at the top of your list. It’s the kind of meal that makes everyone feel cared for and brings the whole family together around the table. So grab your slow cooker, gather the ingredients, and let this delicious soup become your new comfort food staple!
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Slow Cooker Salsa Chicken Soup: A Family Favorite Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Salsa Chicken Soup is a creamy, flavorful, and comforting dish perfect for busy days. Combining tender shredded chicken, fire-roasted tomatoes, and a blend of spices, it is slow-cooked to perfection and finished with a cheesy, creamy touch. Ideal as a hearty lunch or dinner, this soup offers a delicious way to enjoy a family favorite with minimal effort.
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
Creamy Finish
- 1 (8 ounce) package cream cheese, cubed
- ½ cup half & half
- 1 medium zucchini, cubed
- 1 cup shredded mild Cheddar cheese
- Chopped fresh cilantro (optional for garnish)
Instructions
- Combine Ingredients: In a 6-quart or larger slow cooker, combine 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. Stir gently to mix all components.
- Cook: Cover the slow cooker and cook on LOW for 5-6 hours, allowing flavors to meld and the chicken to become tender.
- Shred Chicken: After cooking, remove the chicken breasts from the slow cooker and shred them finely using two forks. Return the shredded chicken back to the pot to mix with the broth and vegetables.
- Add Creaminess: Stir in the cubed cream cheese, half & half, cubed zucchini, and shredded Cheddar cheese thoroughly to create a rich, creamy base for the soup.
- Finish Cooking: Continue cooking on LOW for an additional 20-30 minutes until the soup is heated through and the cheeses are fully melted and incorporated.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro if desired for a fresh and aromatic finish. Serve hot.
Notes
- For extra spice, leave some of the poblano seeds in or add additional chili powders to taste.
- You can substitute half & half with heavy cream or whole milk for different creaminess levels.
- Using reduced sodium chicken broth helps control the saltiness and allows the spices to shine.
- Fresh cilantro garnish is optional but adds a bright herbal note to the soup.
- This soup can also be made in an Instant Pot using the slow cook function or pressure cooking for faster results.
