Zesty Mexican Chicken Soup Recipe
This Zesty Mexican Chicken Soup is a flavorful, hearty dish perfect for any day. Packed with tender chicken, vibrant vegetables, and a creamy twist from cream cheese, it’s an easy-to-make soup that offers a delightful blend of Mexican spices and fresh toppings to customize every bowl.
- Prep Time: 10 minutes
- Cook Time: 6 hours (slow cooker low) or 10 minutes (Instant Pot high pressure plus release time)
- Total Time: 6 hours 10 minutes (slow cooker) or approximately 30 minutes (Instant Pot including prep and release)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Main 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, diced
- Shredded cheese
- Sour cream
- Diced tomatoes
Instructions
- Prepare Ingredients: Gather all your ingredients including boneless, skinless chicken breasts, taco seasoning, petite diced tomatoes with juices, corn, salt, chicken broth, salsa verde, and cream cheese. Have toppings ready if desired.
- Slow Cooker Method: Place chicken breasts, taco seasoning, diced tomatoes, corn, salt, chicken broth, and salsa verde into your slow cooker. Cook on low for 6 hours or on high for about 4 hours until the chicken is tender and cooked through.
- Shred Chicken and Incorporate Cream Cheese: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker. Whisk in the cream cheese thoroughly until the soup is creamy and well combined.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings like diced avocado, shredded cheese, sour cream, and fresh tomatoes for extra flavor and texture.
- Instant Pot Method: Place chicken breasts, taco seasoning, diced tomatoes with their juices, salt, chicken broth, corn, and salsa verde into the Instant Pot. Seal the lid and set to manual high pressure for 10 minutes. After cooking, allow a natural pressure release for 15 minutes, then perform a quick release of any remaining pressure.
- Shred Chicken and Mix Cream Cheese: Remove the chicken and shred it on a plate. Stir the cream cheese into the Instant Pot and whisk well to fully incorporate. Return the shredded chicken to the pot and stir to combine everything evenly.
- Serve: Serve hot in bowls with your selected toppings of avocado, shredded cheese, sour cream, and diced tomatoes.
Notes
- For best flavor, use homemade taco seasoning with spices like chili powder, cumin, garlic powder, and paprika.
- You can substitute cream cheese with a lower-fat version if desired.
- The soup can be made ahead and refrigerated for 3-4 days; reheat gently to maintain creaminess.
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to your bowl.
- If you prefer a thicker soup, reduce the chicken broth slightly or blend a portion of the soup before adding the shredded chicken.
Keywords: Mexican chicken soup, slow cooker soup, Instant Pot chicken soup, creamy chicken soup, zesty soup recipe, easy chicken soup
