Zesty Mexican Chicken Soup Recipe
Introduction
This Zesty Mexican Chicken Soup is a hearty and flavorful dish perfect for any day. Combining tender chicken, bright salsa verde, and creamy cheese, it’s easy to make in your slow cooker or Instant Pot. Top it with your favorite garnishes for a comforting meal that’s sure to please.
Ingredients
- 1 lb chicken breasts, boneless and skinless
- 2 tbsp taco seasoning
- 28 oz petite diced tomatoes, undrained
- 2 cups sweet corn, frozen or canned
- 1/4 tsp salt
- 2 cups chicken broth
- 1 cup salsa verde
- 8 oz cream cheese
- Toppings: avocado, shredded cheese, sour cream, tomatoes
Instructions
- Step 1: For slow cooker method, place chicken breasts, taco seasoning, diced tomatoes with juices, corn, salt, chicken broth, salsa verde, and cream cheese into the slow cooker. Cook on low for 6 hours or on high for about 4 hours.
- Step 2: After cooking, shred the chicken inside the slow cooker, then whisk the cream cheese into the soup until fully blended. Serve hot with your choice of toppings.
- Step 3: For Instant Pot method, add chicken, taco seasoning, tomatoes with juices, salt, chicken broth, corn, and salsa verde into the pot. Set to manual high pressure for 10 minutes.
- Step 4: Let the pressure release naturally for 15 minutes, then perform a quick release. Remove the chicken and shred on a plate.
- Step 5: Stir the softened cream cheese into the pot and whisk until smooth. Return the shredded chicken to the soup, stir to combine, and serve with desired toppings.
Tips & Variations
- Use homemade taco seasoning for a fresher flavor and control over spices.
- Swap cream cheese with Mexican crema or sour cream for a different creamy texture.
- Add black beans or diced peppers for extra color and nutrition.
- Adjust the level of salsa verde depending on your spice preference.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cream cheese well incorporated. This soup can also be frozen for up to 2 months; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and tend to be more flavorful and tender. Adjust cooking times slightly if needed.
Is it possible to make this soup on the stovetop?
Absolutely! Combine all ingredients except cream cheese in a pot, simmer gently until chicken is cooked, shred the chicken, then stir in cream cheese until smooth. Heat through and serve.
PrintZesty Mexican Chicken Soup Recipe
This Zesty Mexican Chicken Soup is a comforting and flavorful dish featuring tender shredded chicken, creamy cheese, and a vibrant blend of Mexican-inspired ingredients. Perfect for slow cooker or Instant Pot preparation, this soup combines diced tomatoes, sweet corn, salsa verde, and cream cheese to create a rich, creamy broth. Customize with fresh toppings like avocado, shredded cheese, sour cream, and tomatoes for a satisfying meal that’s easy to make and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 6 hours (slow cooker low) or 10 minutes (Instant Pot high pressure plus 15 minutes natural release)
- Total Time: 6 hours 10 minutes (slow cooker) or 35 minutes (Instant Pot)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Main Ingredients
- 1 lb chicken breasts, boneless and skinless
- 2 tbsp taco seasoning (homemade or store-bought)
- 28 oz petite diced tomatoes (do not drain)
- 2 cups sweet corn (frozen or canned)
- 1/4 tsp salt
- 2 cups chicken broth
- 1 cup salsa verde
- 8 oz cream cheese
Toppings
- Avocado, sliced
- Shredded cheese (cheddar or Mexican blend)
- Sour cream
- Fresh diced tomatoes
Instructions
- Prepare Ingredients: Gather all the main ingredients: chicken breasts, taco seasoning, diced tomatoes with juices, sweet corn, salt, chicken broth, salsa verde, and cream cheese. If using a slow cooker or Instant Pot, have your equipment ready.
- Slow Cooker Method: Place chicken breasts, taco seasoning, diced tomatoes, corn, salt, chicken broth, and salsa verde into the slow cooker. Cook on low for 6 hours or on high for approximately 4 hours until the chicken is fully cooked and tender.
- Shred and Blend (Slow Cooker): Remove the chicken breasts from the slow cooker and shred them with two forks. Return shredded chicken to the slow cooker and add the cream cheese. Whisk the cream cheese into the soup thoroughly until fully incorporated, creating a creamy texture.
- Instant Pot Method: Add chicken breasts, taco seasoning, diced tomatoes with juices, salt, chicken broth, corn, and salsa verde into the Instant Pot insert. Seal the lid and set to manual high pressure for 10 minutes.
- Release Pressure (Instant Pot): After cooking, allow the Instant Pot to release pressure naturally for 15 minutes, then perform a quick release for any remaining pressure. Carefully open the lid.
- Shred and Blend (Instant Pot): Remove the chicken breasts, shred them on a plate, then return the shredded chicken to the pot. Add the cream cheese and whisk until the cheese is fully melted and blended into the soup.
- Serve: Ladle the soup into bowls and top with your choice of fresh avocado slices, shredded cheese, sour cream, and diced tomatoes for added flavor and texture.
Notes
- For a spicier soup, add a diced jalapeño or a few dashes of hot sauce to the pot.
- You can substitute cream cheese with sour cream for a tangier finish, adding it just before serving.
- If you don’t have salsa verde, green enchilada sauce or tomatillo salsa can be used as substitutes.
- Leftovers keep well refrigerated for up to 3 days or freeze for up to 2 months.
- Taco seasoning can be homemade or store-bought; homemade options allow control over salt and spice levels.
Keywords: Mexican chicken soup, slow cooker chicken soup, Instant Pot soup, creamy chicken soup, taco seasoned soup, zesty chicken soup
