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This Chicken Salsa Soup recipe is an easy and healthy dinner you can make in about 30 minutes. The BEST part about this soup is that it is great for using up leftover chicken – or add it to your meal prep dinner rotation! This soup is also weight watchers and macro approved!
30 Minute Salsa Soup Recipe
I love soup especially when it’s cold! I also love a bowl with all the toppings and this healthy Mexican Chicken Soup is one of my favorites to make.
At our house we call it salsa soup because salsa is one of the main ingredients. Salsa is such a great short-cut because it adds a ton of flavor and you don’t have to do anything but open a jar.
It’s light but loaded with flavor and you can garnish it with all of your favorite toppings. I love tortilla chips for crunch, a dollop of sour cream and, of course, a sprinkling of shredded cheese.
Weight Watchers Chicken Soup
This chicken soup with salsa is very deceiving – it’s hearty and filling, but it’s so light. If you’re on Weight Watchers it’s only 7 smart points or 5 Points Plus.
Making WW Taco Soup with chicken is easy and fast – this is a 30 minute soup recipe – and great for using leftover chicken. It’ll warm you up and make you feel good from the inside out!
Ingredients You’ll Need to Make Mexican Chicken Soup
- Olive oil
- Chopped onion
- Minced garlic
- Ground cumin
- Reduced-sodium chicken broth
- Canned diced tomatoes
- Frozen corn
- Fat free salsa
- Shredded cooked chicken – I love using leftover chicken or grabbing a rotisserie chicken at the store.
- Chopped cilantro
How to Make Easy Mexican Chicken WW Soup
- Cook the onion and garlic with the olive oil in a large non-stick pan until the onion is softened. Add the cumin and stir.
- Add the chicken broth, tomatoes, corn, and salsa. Bring it to a boil and then lower the heat to maintain a simmer. Simmer it for about 10 minutes.
- Add the shredded to chicken and simmer it in the broth for a few minutes until it’s heated up.
- Add the cilantro and stir.
It doesn’t get any easier than three steps! I love a 30-minute soup and this is one of my favorites.
Macro Friendly Mexican Chicken Soup
If you count macros instead of doing WW, then this soup is also great for you!
The macros per serving of this soup (4 total servings in the pot): 222 Calories 22C 4F 16P
FAQ
Make soup! Adding leftover or homemade salsa to a recipe like this adds SO much flavor.
Yes you can start with raw chicken, but you’ll need to sauté it first before starting making the actual soup. Dice it bite size, then brown it on all sides and remove it from the pan. Cook the soup as directed.
This soup gets more flavorful as it sits – store it in an airtight container for up to 3 days in the refrigerator and reheat in the microwave or on the stovetop.
Freeze in an airtight container for up to 2 months.
Simply add strips of tortilla chips into the soup before serving.
Mexican Chicken Soup Recipe
Ingredients
- 1 teaspoon olive oil
- 1 medium white onion chopped
- 3 garlic cloves minced
- 2 teaspoons ground cumin
- 4 cups reduced-sodium chicken broth
- 1 14.5 ounce can diced tomatoes
- 1 10 ounce bag frozen corn kernels
- 1 cup fat free salsa
- ½ pound cooked shredded chicken see note
- ¼ cup chopped cilantro optional
- Sour cream Shredded cheddar cheese and/or tortilla chips, for serving, optional
Instructions
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and garlic to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the cumin and cook 1 minute.
- Add the broth, tomatoes, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 minutes. Add the chicken to the pan; heat through. Remove the pan from the heat and stir in the cilantro if using.
- Serve the soup with sour cream, cheese and tortilla chips as desired.
Recipe Video
Recipe Notes
To cook with raw chicken: In step 1, heat the oil in a large nonstick saucepan over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer the chicken to a plate; set aside, then continue with onion and garlic.
Recipe Nutrition
Other weight watcher recipes:
This is our favorite soup recipe – Mexican Chicken Soup! It’s an easy 30 minute meal that’s weight watchers approved – this healthy mexican soup is a chicken soup with salsa – and it’s SO easy to make and so tasty.
Delicious!!! I didn’t saute the onions and garlic for 8 min though. More like 4-5. Added fire roasted salsa, extra cumin, cilantro and mint leaf flakes. So good!!!
I grew up in San Antonio, and this IS Mexican chicken soup. It is NOT spicy tex mex, and the predominant flavor is and should be chicken. The veggies and rice are yummy, but chicken is the strongest taste. You start with water and chicken, turning the water into broth. 6 cups works fine if, like me, your pot doesn’t hold 8 (you can always add some water or broth at the end once it’s condensed a bit). If you don’t use good chicken or if you’re using flavorless cheap white meat it’s going to be tasteless and bland, obviously. You can start with good quality stock instead of water if you prefer to amp up the flavor. The only thing I added was a Mexican tomato bullion with the tomato sauce, and it was delicious. And as stated in the recipe, you’re expected to out flavorful toppings on this: fresh chopped cilantro, salty tortilla chips, sliced avocado, sour cream, etc. If you’re complaining it’s bland you either made it wrong, skipped the notes about chicken and toppings, or had completely false expectations about this soup. It is the Spanish equivalent to chicken noodle soup; a nice, simple, hearty, easy recipe for the fall, kids, sick days, etc. Tastes just like I’d expect from SA.
The recipe says serving size is 1 but what is the serving size in measurements ?
I made this soup today. DELISH! Since I didn’t have frozen corn, I subbed a can of Roasted Corn (drained). Also, I added a little Coriander and two cups of pre-cooked Jasmine Rice.
This is a new favorite!
I love this recipe! I have been making a similar recipe I created for about 5 years. Mainly to use up any of my extra home canned tomatoes and salsa. I never thought to add corn. Love yours too! I did serve it over a little brown rice. Guests liked it with tortilla chips, and/or nacho Doritos And cheese.
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