20-Min Creamy Salsa Chicken Soup
Shredded chicken simmered with salsa and cream cheese for a rich, tangy soup that comes together in under 20 minutes. Serve with lime wedges to brighten every spoonful.
- Total time
- 20 min
- Servings
- 4
- Calories
- 278
- Protein
- 32g
Ingredients
- 1 lb chicken breast
- 4 cups chicken broth
- 1.5 cups salsa
- 6 oz cream cheese
- 1 lime, cut into wedges lime wedges
Instructions
- 1
Add chicken breast and broth to a pot, bring to a simmer, and cook until chicken is cooked through, about 12 minutes.
- 2
Remove chicken to a cutting board, shred it with two forks, and set aside.
- 3
Stir salsa and cream cheese into the broth until the cheese melts and the soup is smooth, about 2 minutes.
- 4
Return shredded chicken to the pot and stir to combine.
- 5
Taste and adjust seasoning with salt and pepper as needed.
- 6
Ladle into bowls and serve with lime wedges on the side.
Tools you’ll need
- large pot
- cutting board
- two forks
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