This Chicken Salsa Soup is hearty with bold flavors, and couldn’t be easier to make! This dump and cook recipe is virtually prepless using only one pot and a handful of ingredients. The effort is minimal, but the taste is excellent! Loaded with seasoned tender chicken breast, bold salsa flavor, sweet corn, black beans, all nestled in a delicious broth, this soup is a crowd-pleaser!
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Chicken Salsa Soup – The EASY Way!
On a busy weeknight, the question “What’s for dinner?” needs to be answered with something quick, that requires very little prep, and of course, that is tasty so that everyone will happily devour their dinner.
It may seem like a unicorn, but this Chicken Salsa Soup is a family favorite among our kids, AND is one of the easiest recipes you could make!
What I LOVE about this recipe
- Prepless– This recipe has almost no prep. It goes from fridge to fork in almost record time!
- Staple ingredients– The ingredients are readily available at Walmart, or may already be in your pantry/fridge!
- Quick cooking– Since the chicken is cut into bite sized pieces, it will cook ultra fast! Then all that is left is simmering!
- One Pot– No need for lots of pots and pans, this dinner is all made in just one pot to maximize both the flavor and your time!
- Kid-friendly flavors– This soup is loaded with tender white meat chicken, along with salsa, taco seasoning, corn and beans for familiar flavors that kids love!
- Less Clean up– One pot = less dishes and less dishes = less clean up! This saves time on both the front and and back end of the meal to give you more time at the table.
- Customizable– This soup can be customized to each person’s liking with toppings. My kids like more chips and cheese, while my husband and I prefer sour cream and cilantro!
What to Serve with Salsa Chicken Soup
The beauty of this Chicken Salsa Soup is that it is easy, delicious and filling- all with only a little effort. That said, this soup can absolutely stand on its own as a hearty meal. I personally, like to serve it up with a few topping options for each person to customize their bowl.
If you want to stretch this meal, or easily feed a crowd, you can also add a couple of side dishes to serve with the soup.
- Shredded cheddar or Mexican blend cheese
- Sour cream
- Tortilla chips
- Diced avocado
- Sliced jalapeños
Side Dish Ideas
- Side salad with creamy jalapeño ranch dressing
- Buttermilk cornbread
- Chips and dip- try salsa, guacamole, or pico de gallo
- Cilantro Lime rice
You can choose one or add a few sides to make a wholesome, well rounded dinner.
This Chicken Salsa Soup recipe is as simple as promised! Just one pot + a few ingredients for a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
There are just 8 very basic fridge/pantry ingredients in this easy recipe. You can find all of these easily Walmart & Walmart.com grocery pick up.
- Tyson Trimmed and Ready Boneless Skinless Chicken Breast– I love using these because there is minimal prep since they really are trimmed and ready to go! Tyson uses no antibiotics ever, is 100% all-natural, and minimally processed. Plus as always, it is a great source of protein.
You can also substitute Tyson Boneless, Skinless Chicken Thighs in place of chicken breast if you prefer.
- Oil– You can use your preferred cooking oil. Olive oil, canola oil, and vegetable oil will all work.
- Taco seasoning– Grab store bought taco seasoning or you can use this easy and delicious homemade taco seasoning if you prefer!
- Pace Picante– Pace adds bold flavor to any dish. Using Pace Picante to cook can kick up everyday meals. Just like this soup, it is easy to elevate flavor with Pace.
The recipe calls for medium Pace Picante which gives the soup just a hint of heat. If you want a completely mild version of the soup, you can use mild Pace Picante sauce instead.
- Chicken broth– This forms the base of the soup along with the salsa for a rich, tangy, and irresistible broth. If you don’t have chicken broth on hand, you can use vegetable or beef broth instead.
- Sweet corn– Using the whole can makes it easy because there is no measuring, or extra dishes. Make sure to drain the corn first!
- Black beans– Rinse and drain the beans before adding to the soup. If you prefer, you can use another type of bean. Pinto beans, great northern beans, or cannellini beans all make a good substitution.
- Lime– The squeeze of fresh lime juice at the end adds the perfect zing that brings the soup all together, and makes it taste like you spent all day cooking.
- Cut the chicken– Cutting the chicken is really the only prep in this entire recipe! When you cut the chicken, you want to aim for small bite sized pieces, around 1/2-1 inch big. If you cut the chicken too big it can make it harder to eat, so I like to aim for small enough to easily bite, but large enough to make it feel hearty.
- Use a large pot– A large pot will work best for two reasons. First, the recipe does make a big batch of soup, but second, you want lots of room to brown the chicken so it isn’t piled up, and all of the edges can sear and get all of that delicious flavor locked in.
- Dump and Cook– Once the chicken is seared, this recipe becomes a dump and go recipe! Just pour in the Pace Picante, corn, black beans, and broth and let it simmer to meld all of the flavors.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Trimmed and Ready Chicken– I like the Tyson Trimmed and Ready Chicken because it cuts down the prep time on the chicken. I can spend up to 10 minutes trimming chicken, and having it done and ready to go is a huge time saver!
- Pre-cut the chicken– Since the only prep in the recipe is just chopping the chicken into bite sized pieces, this is the biggest thing you can do to save time on this recipe. The chicken can be chopped up to 3 days in advance.
- Prepare as a freezer meal– Follow the full directions below on how to make this Chicken Salsa Soup in to a freezer meal, prepped up to 6 months in advance.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Salsa Verde Chicken Soup– Try this new flavor twist by making the recipe as directed substituting Pace Salsa Verde in place of Pace Picante.
- Creamy Chicken Salsa Soup– Make soup as directed. After you squeeze in the lime juice, add 1 cup of sour cream, and stir until completely combined.
Freezer Meal Instructions
Chicken Salsa Soup can be prepared as a freezer meal to make on another busy night, or give to a friend in need.
- Cut chicken into bit sized pieces. Add taco seasoning and pack in a freezer bag or freezer friendly container.
- In a separate freezer bag or container, package Pace Picante, broth, corn, and black beans.
- Once ready to cook, thaw in the refrigerator for 24-48 hours.
- Make recipe as directed.
For the best flavor, this meal can be frozen for up to 6 months.
Chicken Salsa Soup Leftovers
If you have leftovers after making Chicken Salsa Soup, then it is your lucky day! They save and reheat well, and can make the start of another delicious lunch, dinner, or even a midnight snack.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
More Easy Soup Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
For many more simple and delicious dinner ideas, check out the Walmart PrepLess website, or see a few of our readers favorite recipes below.
- Beef Enchilada Soup
- Slow Cooker Tomato Basil Soup
- Crock Pot Loaded Baked Potato Soup
- Slow Cooker Chicken Wild Rice Soup
- Shredded cheddar cheese
- Sour cream
- Tortilla chips
- Cut chicken into bite-size pieces.
- Heat oil in a large Dutch oven over medium high heat. Once hot, add chicken and taco seasoning and cook for 2-3 minutes per side, or until seared on each side.
- Add Pace Picante, broth, corn, and black beans. Bring to a simmer, cover, and let cook for 8 minutes.
- Remove from the heat, squeeze fresh lime juice over the top and stir the soup.
- Serve warm with your choice of toppings.