Name: Zesty Mexican Chicken Soup Recipe
Prep time: 10 min
Cook time: PT-491159H39M18S
Total time: PT-491159H39M18S
Cuisine: Mexican
Ingredients: 1 lb chicken breasts, boneless and skinless; 2 tbsp taco seasoning (homemade or store-bought); 28 oz petite diced tomatoes, with juices; 2 cups sweet corn (frozen or canned); 1/4 tsp salt; 2 cups chicken broth; 1 cup salsa verde; 8 oz cream cheese; Avocado, diced; Shredded cheese; Sour cream; Diced tomatoes

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Introduction

Zesty Mexican Chicken Soup is a comforting and flavorful dish perfect for any day. This easy recipe combines tender chicken, tangy tomatoes, and creamy cheese to create a vibrant soup that warms the soul.

This image shows a bowl of creamy orange soup with a smooth texture, filled with small pieces of shredded chicken and bits of tomato. On top, there are three slices of avocado, a dollop of white sour cream, shredded yellow and white cheese, and fresh green cilantro leaves scattered around. The soup is served in a white bowl sitting on a white marbled surface, with some scattered shredded cheese and a spoon on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breasts, boneless and skinless
2 tbsp taco seasoning (homemade or store-bought)
28 oz petite diced tomatoes (with juices)
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, diced tomatoes

Instructions

Step 1: For slow cooker method, place chicken breasts, taco seasoning, diced tomatoes (with juices), corn, salt, chicken broth, and salsa verde into the slow cooker. Cook on low for 6 hours or on high for about 4 hours.
Step 2: Remove the chicken and shred it with forks. Add the cream cheese to the slow cooker and whisk until fully blended into the soup. Return the shredded chicken to the pot and stir well.
Step 3: For Instant Pot method, add chicken, taco seasoning, diced tomatoes with juices, corn, salt, chicken broth, and salsa verde to 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 and shred the chicken on a plate.
Step 5: Stir in the cream cheese until fully incorporated and smooth. Return shredded chicken to the pot and mix well.
Step 6: Serve the soup in bowls topped with your choice of avocado, shredded cheese, sour cream, and fresh diced tomatoes.

Tips & Variations

Try adding a squeeze of fresh lime juice and chopped cilantro for extra brightness before serving.
Swap cream cheese for Mexican crema or sour cream if you prefer a tangier finish.
Use rotisserie chicken for a quicker prep if short on time.
Adjust the heat by adding jalapeños or hot sauce to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cream cheese well blended.

How to Serve

A close-up view of a creamy soup with a light orange color, filled in a white bowl on a white marbled surface. The soup has a smooth, slightly chunky texture with small bits of tomato visible. It is topped with a dollop of white sour cream in the center, surrounded by thin slices of pale green avocado, shredded yellow and white cheese, halved cherry tomatoes in red and yellow colors, and dark green cilantro leaves scattered over the top. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture may change slightly but stirring well will help restore creaminess.

Is there a vegetarian version of this soup?

Absolutely! Replace the chicken with beans or extra corn and use vegetable broth instead of chicken broth. You can also add diced bell peppers or zucchini for more veggies.