Chicken Salsa Soup Recipe

Name: Chicken Salsa Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces Bone-in Chicken Breasts; 2 dashes Each Of Cayenne Pepper, Red Pepper Flakes, Dried Basil, Dried Oregano, White Pepper, Dried Parsley, Divided Use; 3 Tablespoons Olive Oil, Divided; 1 cup Chopped Onion; 1 cup Green Pepper, Chopped; 1 cup Red Bell Pepper, chopped; 1 cup Chopped Celery; 3 cloves Garlic, Minced; 2 cups Potatoes, Cut Into Chunks; 1 can (15 Oz. Size) Corn, Drained; 2 cups Low Sodium Chicken Broth; 2 cups Water; 28 ounces, weight Stewed Or Chopped Tomatoes; 1-1/2 cup Bottled Salsa

Servings: persons

2 pieces Bone-in Chicken Breasts
2 dashes Each Of Cayenne Pepper, Red Pepper Flakes, Dried Basil, Dried Oregano, White Pepper, Dried Parsley, Divided Use
3 Tablespoons Olive Oil, Divided
1 cup Chopped Onion
1 cup Green Pepper, Chopped
1 cup Red Bell Pepper, chopped
1 cup Chopped Celery
3 cloves Garlic, Minced
2 cups Potatoes, Cut Into Chunks
1 can (15 Oz. Size) Corn, Drained
2 cups Low Sodium Chicken Broth
2 cups Water
28 ounces, weight Stewed Or Chopped Tomatoes
1-1/2 cup Bottled Salsa

1
Step 1: Preheat your oven to 350 F. Mix the spices in a bowl - a pinch of each listed. Season each chicken breast with the spice mixture, underneath the skin as well. Now drizzle some olive oil over both chicken breasts. Pop into the oven for 35-40 minutes, until done. Let rest on a cutting board for at least 15 minutes before cutting.
2
Step 2: While the chicken is cooking, take a large pot and place it over medium heat. Add a few tablespoons of olive oil and let it heat up. Now add the chopped onion, bell peppers, and celery. Saute for 5 minutes then add the garlic, mix again and saute for another 5 minutes.
3
Step 3: Add the cubed potatoes and the drained corn. Mix together then add the chicken stock, water, can of tomatoes and salsa. Bring the heat down to low.
4
Step 4: Discard the skin from the chicken breasts. Shred, slice, or cube the chicken and add to the pot. Add some more spices, a pinch or two of the listed spices. Mix and let simmer on low for 1 hour.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pieces Bone-in Chicken Breasts, 2 dashes Each Of Cayenne Pepper, Red Pepper Flakes, Dried Basil, Dried Oregano, White Pepper, Dried Parsley, Divided Use, 3 Tablespoons Olive Oil, Divided, 1 cup Chopped Onion, and more.

Yes, Chicken Salsa Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Salsa Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions