Chicken Salsa Soup

Soup! On the second day of spring. IT IS STILL CHILLY, GUYS.

Chicken Salsa Soup / Bev Cooks

I’m not yelling at you.

Sometimes I speak like Owen Meany. Remember that book? A Prayer for Owen Meany? He’s this tiny dude that screams constantly in all caps? That’s me.

So yeah, soup! CHICKEN SALSA SOUP. And I feel like you’re here for it.

This is totally that soup that you make at the end of the day after working in the garden (spring!), or tidying up the yards (spring!), or relaxing on the back patio with a book and a rosé (SPA-RING!).

It’s simple. Filling. Madness flavors. You’ll see.

Chicken Salsa Soup / Bev Cooks

Mostly staples, you know? Jarred salsas, frozen corn, stock, half a block of cream cheese (you know there’s one waving at you all lonely in your cheese drawer), canned beans.

Before I go on, I know you’re like, “WHAT is that gaucamole salsa and how do I make the rest of my life about it?” This post isn’t sponsored at all – but this is the brand I used. It’s a big brand, so I feel like you can get it anywhere. But if you can’t, salsa verde works like a muthuh.

And chicken! Go with thighs if you want a good long happy life.

Chicken Salsa Soup / Bev Cooks

First up, sear your thighs! Not YOURS, ya boob.

Season with cumin and chili powder and get ’em nice and browned all over. Then take them out for just a little bit because we’re about to perform some voodoo craziness on the broth, and the chicken can’t get in our way. They’ll finish cooking in a bit! Don’t give me the stink eye.

Chicken Salsa Soup / Bev Cooks

Take that frozen corn and broil it on a baking sheet for about 10 minutes. You know this is my loop hole in life. The secret to perfectly “roasted” corn, is actually broiled.

And I’ll be straight-up-now-tell-me with you – I broiled too long. Just a minute or two. I got distracted and excited about a new curling iron and boom – burnt corn. But yours will be perfect. I believe this about you.

Chicken Salsa Soup / Bev Cooks

So yep, that’s the final soup, but let me tell you the middle part so you don’t curse me. Before you add the chicken and the beans to the soup, you’ll stir in the (very room temp, super softened) cream cheese to the stock and salsas, and whisk it all until the cheese is really broken down and not lumpy. Takes just a second. Once the cheese has creamed up the soup, add the beans and chicken and corn (oh my) back to the soup, and let it simmer another 10 or so. The simmering also helps with the last of the cheese flecks.

“Thanks for coming out to see us, we’re The Last of the Cheese Flecks. We have some merch over there for sale.”

JUST LET ME DREAM.

This is PAINFULLY tasty. The salsas do the bulk of the heavy lifting with flavor. The chicken (which you’ll shred with a couple of forks) is comforting and totally filling. Creamy beans, crunchy corn, you know. RIDIC.

This weekend! Do it. Or I’ll come after you.

Chicken Salsa Soup / Bev Cooks

I won’t come after you.

Chicken Salsa Soup
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Ingredients

  • 22 ounces chicken thighs
  • 2 Tbs. cumin
  • 1 Tbs. chili powder
  • 4 Tbs. extra-virgin olive oil, divided
  • 1 (15 oz) can navy beans, drained and rinsed
  • 4 oz (half a block) softened, room temperature cream cheese
  • 1 cup salsa
  • 1 cup guacamole salsa
  • 2 cups frozen corn (from a bag)
  • 4 cups chicken stock
  • Coarse salt
  • Cilantro, for garnish

Instructions

  1. Heat the oil in a large pot over medium-high heat. Season the chicken on both sides with salt, cumin and chili powder. Sear in the pot for about four minutes per side, until you get good browning all over. Remove the chicken from the pot. (We’ll add it back in a bit!)
  2. While you’re searing the chicken, preheat your oven to broil. Spread the frozen corn on a baking sheet, and drizzle 2 Tbs. oil over it, plus a good pinch of salt. Use your fingers to make sure the corn is coated with oil. Broil 8-10 minutes, until the corn is charred and starting to pop around. It might need a little longer than 10 minutes, just keep an eye on it!
  3. Back in the pot, add the salsas, the stock and the softened cream cheese. Whisk the soup until the cheese really breaks down and start to cream up. You might see flecks in the soup, but simmering will melt them. Now add the beans, chicken and corn to the soup and let it simmer about 10 minutes. Using a fork, shred the chicken (on a cutting board), then add it back to the soup. NOW WE’RE TALKING.
  4. Ladle up, garnish with cilantro and dive on in!
  5. Serves 4-6.
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http://bevcooks.com/2019/03/chicken-salsa-soup/


Chicken Salsa Soup / Bev Cooks

I might come after you.

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11 Responses to Chicken Salsa Soup

  1. Nancy March 21, 2019 at 8:33 am #
    I love the way you to turn your phrases into band names! I do that sometimes too or sometimes song titles if it's too long. Like I used to have a dog and I would say to her, "Why are you so aggressive with your love?" cuz she would lick you all over and I thought that would make a good song title :) Your soup looks good too. I think some corn tortilla strips would be good in it. That's all......
  2. Ashley March 21, 2019 at 12:26 pm #
    We just discovered that guacamole salsa and I am obsessed with it! It's so weird and so good!
  3. Owen Meany March 21, 2019 at 12:40 pm #
    OH MY GOODNESS!! THAT LOOKS SO GOOD!!! I'M MAKING THAT SOUP THIS WEEKEND!
    • Bev Weidner March 21, 2019 at 1:34 pm #
      Hahahahah! I love this so much, Owen. :)
  4. Kit White March 27, 2019 at 2:09 pm #
    Okay, I got me a jar of the Guacamole Salsa and am getting ready to make this outrageous soup! Thanks for the recipe.
  5. Margo March 31, 2019 at 9:25 am #
    My daughter served this during my recent stay in Denver (just after the bomb cyclone). It was divine. Especially when it was so chilly outside. It was over-the-top yummy. The next day I searched for leftovers, but unfortunately, my SIL had eaten extra helpings and there weren't any. I have tried to forgive him. Today it is chilly in Nashville and this is on my stove for lunch. I've been craving it ever since I first had it. Thanks for sharing!!
  6. Kit White April 4, 2019 at 12:51 pm #
    I made this recipe last night and left it as a stew by leaving out three of the cups if liquid. Served it with turmeric Jasmine price. Sooooo delicious. Do your twins actually eat it because it's rather spicy even tho I used mild regular salsa.
  7. Kit White April 4, 2019 at 12:52 pm #
    I made this recipe last night and left it as a stew by leaving out three of the cups of liquid. Served it with turmeric Jasmine rice. Sooooo delicious. Do your twins actually eat it because it's rather spicy even tho I used mild regular salsa?
  8. WritingCheap June 12, 2019 at 11:03 am #
    I slightly modified this soup, reducing the amount of chicken, adding thin vermicelli, some tomatoes, and green onions. It was delicious, but I made a slightly different soup. Your recipe probably would have been better. I work as a writer and have long been thinking about creating my own blog about cooking. Now I have several other projects, including educational and training courses for students, so I don't have enough time for something new, alas.
  9. Asim sanata October 10, 2019 at 9:37 am #
    This will be sounds useful here.
  10. Megan October 29, 2019 at 10:14 pm #
    Making it tonight for my staff at work tomorrow... interesting with the cream cheese! Adding a few things to make it go farther for a group... charred peppers along with the corn. Can’t wait to serve it!

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