My Salsa Chicken Soup is so easy to make – perfect for a busy weekday dinner (a family favorite!) or cozy weekend supper. I used Gunther salsa fresca (made in Richmond, Virginia), in my soup, but you can substitute your favorite mild salsa.
Slow Cooker Salsa Chicken Soup
Ingredients
- 2 3/4 pound each boneless skinless chicken breasts
- 1 cup chicken broth
- 12 ounce jar Gunther Salsa Fresca available locally at Food Lion
- 10.5 ounce can cheddar cheese soup
- 1 cup Green Giant Steam Crisp Mexicorn
- cooked Jasmine rice for serving
- Garnishes: shredded pepper jack cheese, sour cream, thinly sliced green onions, chopped cilantro, avocado slices, crumbled tortilla chips or tortilla strips
Instructions
- Place chicken breasts and chicken broth in a slow cooker. Cook chicken on high for 3 hours or until fork tender.
- Place chicken on a cutting board (reserve chicken broth in the slow cooker) and shred chicken into small pieces with a fork.
- Return chicken to slower cooker and add salsa, cheddar cheese soup and Mexicorn. Stir to combine. Heat in slow cooker on low heat until ready for service.
- Serve over jasmine rice in soup bowls with garnishes.
