Chicken Vegetable Salsa Soup

Chicken Vegetable Salsa Soup

Print Recipe



  • 1 lb chicken breasts
  • salt and pepper to taste
  • cayenne, to taste Optional


  • 2 qts chicken broth 32 oz, no added sugar or oil
  • 1 1/2 cups chopped celery
  • 1 medium yellow onion, chopped
  • 1 14.5 oz can diced tomatoes plain or fire roasted
  • 1 12 oz jar salsa no sugar added
  • 2 cups your choice of vegetables, chopped green beans, zucchini or broccoli
  • 2 tsp Celtic sea salt
  • 1 tsp black pepper
  • 1/4 cup fresh parsley or cilantro, chopped
  • 4 lime wedges for serving


Chicken Preparation

  • Preheat oven to 375°F.
  • Season chicken breasts with salt, pepper and cayenne.
  • Bake chicken for 15-20 minutes or until juices run clear while you begin your soup preparation.
  • Remove, let cool and cut into bite-size pieces.

Soup Preparation

  • Place chicken broth in large sauce pan.
  • Add celery, onion, diced tomatoes and salsa.
  • Boil for 10-15 minutes.
  • Add vegetables and cook for an additional 10 minutes, then remove from heat.

To Serve

  • Divide chicken into four servings.
  • Spoon heated vegetable soup into bowl and add measured chicken.
  • Sprinkle with salt, pepper, and fresh parsley or cilantro.
  • Serve with lime wedges.


1 serving = 4 oz protein, 2 cups vegetable
Slow Cooker Version:
  • Add all ingredients to a slow cooker.
  • Cook on high 4 hours (low for 8 hours).
  • Remove chicken breasts, shred with a fork, and stir back into soup.
  • Divide into four servings.