Creamy Salsa Chicken Potato Soup
- A soul-warming soup that combines tender chicken, hearty potatoes, and zesty salsa in a velvety cream base.
- This Southwestern-inspired soup delivers comfort and bold flavors in every spoonful.
- Customize with your favorite toppings for a complete meal experience.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwestern
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 chicken breasts (about 1 pound), diced
- Salt and pepper to taste
- 1 teaspoon ground cumin (optional)
- 1/2 teaspoon smoked paprika (optional)
- 3 medium potatoes (about 1½ pounds), cubed
- 1 cup salsa (mild or medium)
- 4 cups chicken broth
- 1 cup corn kernels, fresh or frozen (optional)
- 1 can (15 oz) black beans, rinsed and drained (optional)
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- Optional toppings:
- Shredded cheddar or Monterey Jack cheese
- Sliced green onions
- Diced avocado
- Sour cream
- Lime wedges
- Crushed tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
- Add minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly.
- Add diced chicken to the pot, season with salt, pepper, and optional cumin and smoked paprika. Cook for 4-5 minutes until lightly browned.
- Add cubed potatoes and stir to coat with seasonings. Cook for 2 minutes.
- Add salsa and chicken broth, stirring to combine. Bring to a gentle boil.
- Reduce heat to low-medium and simmer uncovered for 15-18 minutes, or until the potatoes are fork-tender.
- If using corn or black beans, add them now and simmer for an additional 5 minutes.
- Reduce heat to low and stir in the heavy cream. Warm through for 3-5 minutes without boiling.
- Taste and adjust seasonings with salt and pepper as needed.
- Serve hot, garnished with fresh cilantro and optional toppings of your choice.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot during cooking.
- Substitute rotisserie chicken to save time – simply add 2 cups of shredded cooked chicken when adding the cream.
- The soup can be made ahead through step 6, refrigerated, then reheated gently with cream added just before serving.
- For a spicier version, use hot salsa and add a diced jalapeño with the onions.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1½ cups
- Calories: 375
- Sugar: 6
- Sodium: 680
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Carbohydrates: 31
- Fiber: 3
- Protein: 18
- Cholesterol: 95
Keywords: creamy salsa chicken potato soup, salsa chicken soup, creamy potato soup, spicy chicken soup, comforting chicken soup