This easy crock pot spicy chicken soup has quickly become one of my favorites. The salsa gives it just the right amount of heat, and if you love salsa as much as I do, this stew will be a winner.
This spicy chicken soup is perfect for colder months: it’s hearty yet not heavy, and it’s full of nutritious vegetables and lean chicken.
Of course, you can finish each bowl with a dollop of sour cream or a sprinkle of cheese if you like—those toppings are delicious—but the soup is flavorful and satisfying even without them.
If you prefer fewer toppings, you can skip crunchy tortilla strips and still enjoy a robust, comforting bowl that’s packed with vegetables and protein.
Choose a bottled salsa you enjoy. I used a mild salsa because I don’t like overly spicy food, but feel free to use medium or hot salsa if you prefer more heat.
I often make soups in my slow cooker during winter because they keep well and feed us for several days. This crock pot spicy chicken soup reheats beautifully and can also be frozen for quick meals later—simply warm it and serve with crusty bread.
If you like crock pot soups, you might also enjoy other slow-cooker favorites like white chicken chili, turkey chili, or classic chicken noodle soup.
I hope you enjoy this recipe and stay warm this winter!
More Tasty Dinner Recipes
- Ground Turkey Vegetable Soup
- Ground Turkey Stuffed Peppers
- Tater Tot Casserole
- Chicken Spaghetti
Crock Pot Spicy Chicken Soup
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Ingredients
- 2 large baking potatoes peeled and cut into chunks (about 3 1/2 cups)
- 1 10 oz. package frozen sweet corn
- 2 stalks celery chopped
- 2 carrots peeled and cut into chunks (1 cup)
- 1 onion thickly sliced
- 2 cloves garlic minced
- 1 ½ cups bottled salsa I used a mild salsa
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 skinless, boneless chicken breast cut in half
- 4 skinless, boneless chicken thighs (about 10.5 oz.)
- 3 cups fat-free, lower sodium chicken broth
- 4 6-inch fresh corn tortillas cut into strips
- Chopped fresh parsley optional
Instructions
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Place potatoes, corn, celery, carrots, onion and garlic in the slow cooker. Stir in salsa, cumin, chili powder and pepper. Arrange the chicken evenly over the vegetables and pour the chicken broth over everything. Cover and cook on high for 4 hours.
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Remove the chicken and shred into bite-size pieces. Return the shredded chicken to the slow cooker and cook another 15 to 20 minutes, or until the vegetables are tender. Serve topped with tortilla strips and garnish with parsley if desired.
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Optional: bake tortilla strips in a 350°F oven for 10 to 15 minutes until crisp.
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Nutrition values are estimates from an online nutrition calculator. This information is not a substitute for medical advice. Serving counts are approximate and will vary depending on portion size.
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