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4.38 from 8 votes

Spicy Chicken Soup

Prep Time10 minutes
Cook Time6 hours
Additional Time10 minutes
Total Time6 hours 20 minutes
Author: Barbara Schieving

Ingredients 

  • 1 jar 16 ounce mild chunky salsa
  • 2 cans 14.5 ounces each peeled and diced tomatoes
  • 2 cans 14.5 ounces each chicken broth
  • 8 skinless boneless chicken breast halves (can be added frozen)
  • 2 cans 16 ounces each black beans, drained
  • 1 onion chopped, or 2 tablespoons dehydrated minced onion
  • 3 cloves garlic chopped, or 1 teaspoon dried minced garlic
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 2 tablespoons dried parsley
  • 1 bag 15 ounce frozen corn

Instructions

  • Pour salsa, tomatoes, and broth in a large crockpot. Add chicken breasts*, black beans*, chopped onion, minced garlic, olive oil, salt, pepper, garlic powder, onion powder, chili powder, add parsley, and cook on low for 6 to 8 hours.
  • About 20 minutes before serving, remove chicken breasts from soup and dice or shred.
  • About 5 to 10 minutes before serving, add the frozen corn and stir. Serve hot topped with shredded cheese, sour cream, avocados, and tortilla strips—and any other favorite toppings.

Notes

* This soup makes a big batch. For those of you with smaller crockpots, only add half the chicken and take out a can of beans.