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
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
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.
