This Zesty Mexican Chicken Soup recipe is bursting with flavor and perfect for a chilly day. Made with shredded chicken, Salsa Verde, and hearty vegetables, it’s a delicious and comforting meal that will warm you up from the inside out.
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When the weather gets cold, one of my favorite things to make is a hearty, flavor packed soup. From my Creamy Chicken Fajita Soup, to Chicken Tortilla Soup, Chicken Taco Soup, and this easy Mexican Soup Recipe, my family has lots of favorites! Not only do we love adding our own favorite toppings, but leftovers are just as delicious whether enjoyed for lunch the next day, or frozen for a later date!
Zesty Mexican Chicken Soup Ingredient Notes
Below is a brief overview of each ingredient needed! To see full printable recipe card with exact amounts, scroll to the bottom of this post!
- Chicken Breasts– boneless, skinless chicken breasts are best.
- Taco Seasoning– either use one packet of store bought, or my homemade taco seasoning so you can control the amount of chili powder, cumin, smoked paprika, etc.
- Diced Tomatoes– I buy canned as its easier, if you can find roasted diced tomatoes, it adds even more flavor.
- Corn– canned sweet corn is easiest, but frozen works too!
- Salt– season to taste.
- Chicken Broth– any brand works, I prefer using low sodium to control the salt added to this soup.
- Salsa Verde– any brand works great and if you like a little spice, feel free to use hot.
- Cream Cheese– this adds the creaminess to the soup.
- Toppings– have fun with this part, see options below.
How to make Creamy Mexican Chicken Soup
Below you will find instructions on how to make this soup in the slow cooker or via Instant Pot. Whichever route you choose, this soup is sure to be a family favorite!
- SLOW COOKER: Place all ingredients into your slow cooker and cook on low for 6 hours, or high for about 4 hours. Shred chicken and whisk cream cheese to blend into soup fully. Serve in bowls with desired toppings.
- INSTANT POT: Place chicken, taco seasoning, tomatoes with juices, kosher salt, chicken broth, corn, and salsa verde into pot. Set to manual, high pressure for 10 minutes. Allow a 15 minute natural pressure release followed by a quick pressure release. Remove chicken and shred on plate. Stir softened cream cheese into pot and whisk to fully incorporate. Return the chicken to the pot and stir. Serve in bowls with desired toppings.
Mexican Chicken Soup Topping Options
Toppings are our favorite part because each person in my family can make their bowl of soup exactly how they want it. Here is a list of our favs:
- Sour Cream
- Tortilla Chips or Tortilla Strips
- Diced Avocado and Tomatoes
- Fresh Cilantro
- Diced Bell Peppers- this gives a yummy added crunch to the soup and adds in a few additional vegetables! Red Bell Pepper pieces are our fav!
- Shredded Cheese
- Jalapeno Slices
- Diced Onions
- Lime Slices for fresh lime juice
Recipe Tips and Variations
- Each batch of soup makes enough to serve 6 people with about 1- 1/2 cups of soup! If you need to double the recipe, you definitely can!
- If you are making this as Slow Cooker Mexican Chicken Soup, you can prepare it in the morning and when you get home from your busy day, dinner is ready.
- If the soup is too thick for your liking, feel free to add additional cups chicken broth until desired consistency is reached.
- If you want to make this over the stove, you can place all the ingredients (minus cream cheese) into a large pot or Dutch oven over medium-high heat and bring to a boil. Reduce heat and allow to simmer until chicken is cooked through and tender. Remove chicken to shred and add in the shredded chicken and cream cheese. Stir the soup pot until all is combined and cream cheese has melted.
- If making via stove top, you can use cooked chicken such as Rotisserie chicken or leftover chicken from a previous meal to cut down on the cook time.
- Add in one or two chicken bouillon cubes for added flavor.
Storing Zesty Mexican Chicken Soup
- Store leftovers covered in the refrigerator for up to 4 days.
- To freeze: cool and freeze leftover soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator. Omit the toppings when freezing the soup. They will get soggy if frozen.
- Reheat in the microwave or over the stove.
What to serve with this Easy Mexican Chicken Soup
Although this can definitely be a meal on it’s own, here are some more great side dish options:
- Warm Corn Tortillas or Flour- great for dipping into the soup
- Chips and Guacamole
- Loaded Cornbread
- Green Chile Cornbread Muffins
- Chips and Queso
- Sheet Pan Ground Beef Quesadillas
More Soup Recipes You’ll Love
- Creamy Chicken and Potato Soup– tender potatoes, bacon, chicken, and vegetables combined in a hearty broth that is perfect comfort food!
- Copycat Panera Chicken and Wild Rice Soup– now you can make it at home with this easy and delicious copycat recipe.
- Cheesy Chicken Enchilada Soup– combines the flavors of chicken, cheese, and enchilada sauce for a comforting and satisfying meal.
- Broccoli Cheese Soup– hearty, tastes fresh, and is full of cheesy flavor!
- Ultimate Chicken Noodle Soup– a hearty, flavor packed, and comfort food at its finest! Tender noodles, chicken, veggies, and bacon combine in a savory broth!
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Zesty Mexican Chicken Soup
Spice up your dinner routine with this delicious and hearty Mexican Chicken Soup recipe. Packed with zesty flavors and nutritious ingredients, this soup is sure to become a new family favorite. Made conveniently in the slow cooker or Instant Pot.
Servings: 6
Calories: 334kcal
Ingredients
- 1 lb chicken breasts, boneless/skinless
- 2 tablespoon taco seasoning see homemade recipe below
- 28 oz petite diced tomatoes do not drain
- 2 cups sweet corn (frozen or canned works)
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1 cup salsa verde
- 8 oz cream cheese
- toppings: avocado, shredded cheese, sour cream, tomatoes
Instructions
- SLOW COOKER: Place all ingredients into your slow cooker and cook on low for 6 hours, or high for about 4 hours. Shred chicken and whisk cream cheese to blend into soup fully. Serve in bowls with desired toppings.
- INSTANT POT: Place chicken, taco seasoning, tomatoes with juices, salt, chicken broth, corn, and salsa verde into pot. Set to manual, high pressure for 10 minutes. Allow a 15 minute natural pressure release followed by a quick pressure release. Remove chicken and shred on plate. Stir softened cream cheese into pot and whisk to fully incorporate. Return the chicken to the pot and stir. Serve in bowls with desired toppings.
Notes
Homemade Taco Seasoning Recipe- https://thecookinchicks.com/taco-seasoning/
Nutrition
Serving: 1bowl | Calories: 334kcal | Carbohydrates: 26g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 1107mg | Potassium: 920mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1265IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 2mg
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Nancy
This soup is so delicious and so easy to make. Definitely a recipe I will make again. Next time, I will add some drained/rinsed black beans to the soup – was out of stock this time. Loved the idea of adding the cream cheese to make the soup nice and creamy. : )
Kristin
So glad you enjoyed it! Great idea on adding beans next time!
Renee'
This soup is delicious. I added a little sugar to cut the acidity of the tomatoes and used the entire pack of taco seasoning. My son loved it. He asked me to make it again a week later. I doubled it and added two cans of drained kidney beans. Great with tortilla chips.
Kristin
So glad to hear you enjoyed it!! I love this with tortilla chips too, yum!!