Description
Spice up your dinner routine with this Zesty Mexican Chicken Soup, a delightful blend of flavors perfect for busy weeknights or cozy gatherings. This hearty soup showcases the vibrant tastes of taco seasoning, salsa verde, and cream cheese while being nutritious and filling. With options to customize each bowl with your favorite toppings like avocado and shredded cheese, it’s a versatile dish that everyone will love. Whether you choose the slow cooker or Instant Pot method, you’ll have a comforting meal that warms the soul and satisfies the palate.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 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
- Avocado
- Shredded cheese
- Sour cream
- Diced tomatoes
Instructions
- For Slow Cooker: Place all ingredients into the slow cooker. Cook on low for 6 hours or high for about 4 hours.
- For Instant Pot: Add chicken, taco seasoning, diced tomatoes (with juices), salt, chicken broth, sweet corn, and salsa verde. Set to manual mode at high pressure for 10 minutes. Allow a natural pressure release for 15 minutes followed by quick release.
- Remove cooked chicken and shred it using two forks.
- Stir in softened cream cheese until fully incorporated; return shredded chicken to the pot and mix well.
- Ladle soup into bowls and top with avocado, shredded cheese, sour cream, or diced tomatoes.
- Prep Time: 10 minutes
- Cook Time: 6 hours (slow cooker) or 10 minutes (Instant Pot)
- Category: Main
- Method: Slow cooking/Pressure cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 5g
- Sodium: 860mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg