Tuesday, January 20, 2015

Crockpot Salsa Chicken Soup

          I love soup. Judging by the plethora of recipes on the internet, I am not the only one, especially during this time of year! And if it can be made in my crock pot, well then it becomes irresistible!

     I found this recipe several years ago on a blog that is now unavailable. I made some changes and I also took the liberty of replacing the name. It was called chicken tortilla soup, but I take issue with that name. It doesn't have any tortillas in it (Although it is delicious served with chips!) and I don't feel like that is a great description. However, it has all the components of my favorite salsas: tomatoes, chilies, corn and onions. So, I feel like "Salsa Chicken and Bean" soup is a much better moniker!

    This soup is so easy, and it is pretty healthy all things considered. Slow cooking makes the chicken literally fall apart, and everything is so flavorful because it has had time to marinate in the spices. It isn't really hot (My kids eat it with no problem, even the one who is afraid of anything that might be hot).

Crockpot Salsa Chicken and Bean Soup
1 lb. boneless, skinless chicken breast
2 cans Ro*tel diced tomatoes and chilies (I use original because it has just the right amount of heat!)
1 can black beans (low sodium)
1 can kidney OR pinto beans (low sodium)
2 c. frozen corn, thawed or partially cooked
1 white onion, diced, about 1 cup
3 cups chicken broth (I dissolve this bouillon base into boiling water, and add it straight to the crockpot)
1 cup water
3/8 c. taco seasoning of choice

    Rinse and drain the beans. Place the chicken in the crock pot and add Ro*tel, beans, corn and onion. Thoroughly mix the taco seasoning into the chicken broth and add both the broth and water to the crockpot. Cook on low 5-7 hours. Remove chicken and shred with two forks. Return chicken to pot, stir in. Cook for another 30 minutes to 1 hour. Serve with sour cream (Tillamook is the best, if you have it!), cheese and tortilla chips if you like. Serves 6-8.

   This recipe freezes beautifully. I usually serve it the first night, and then freeze the remaining portion flat in a gallon Ziploc. To reheat, place frozen soup in a large stock pot, and pour 1/2 c. water over it. As it thaws, continue to break it down into the pot. Once it has reached a boil it will be ready to serve. You won't know it isn't freshly made!

Linked up:
"Hearth and Soul Blog Hop" at April J. Harris
"Thrifty Thursday" at Living Well, Spending Less


  1. Yummy! That looks delicious. I have a Chicken Tortilla Soup recipe that the family loves and this recipe looks very similar. :) Lana

    1. I have heard several people say they have similar recipes, and I don't take credit for the original (although I made a few changes). I would have loved to have sourced it but that site has been closed down. It is one of our favorites, though, so I thought it would be nice to have it where I could find it! ;)

  2. very nice, Looks delicious thanks for sharing with Hearth and soul blog hop, pinning.

    1. Thanks for stopping by, and it is always such a nice compliment when people pin! Please let me know how you like it when you make it.



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