Rotisserie Chicken Soup With Salsa Recipe

This is my favorite soup to make during the “winter” (in quotes because the winter season is debatable in Arizona). Making this rotisserie chicken soup with salsa is quick and easy, bonus points because the whole family loves it too!

Break out the Crockpot or the Instant Pot to take the watching and stirring out of this tasty recipe! Perfect for meal prep too, you can make a batch of this tasty soup and reheat it all week long. Make sure to add your toppings fresh each time or they’ll get soggy!

Homemade Rotisserie Chicken Soup with Salsa

I can’t lie, I love easy recipes. Delicious recipes are fantastic but if they’re too complicated I won’t want to make them. This homemade chicken soup with salsa is so easy. If you want to make it even easier you can use this chicken for meal prep recipe to prep your chicken ahead of time.

Recipes Like This Rotisserie Chicken Soup with Salsa:

Don’t worry, if chicken soup is not your thing, here are some other great 21 Day Fix recipes that you might enjoy! You can use that Crockpot chicken in these delicious recipes as well :)

• Healthy Buffalo Chicken Dip
• Healthier Cracked Out Chicken
• 21 Day Fix Chicken Recipes
• Spanish Rice with Chicken

How to Make Instant Pot Chicken Soup with Salsa:

1) Pull the meat from the rotisserie chicken and chop it into bite sized pieces.

2) Add the meat, bones, and skin to the Instant Pot. I grouped the bones and skin on one size of the Instant Pot so that they were easier to remove later. Yes, the bones are important–it adds a depth of flavor that just isn’t there with regular chicken meat. You’ll remove the bones and skin later :)

3) Pour the rest of the ingredients to the Instant Pot. Close the lid and turn the pressure valve to sealing. Remember, dry rice for Instant Pot cooking!

4) Cook on high pressure using the soup setting for 25 minutes. When the Instant Pot is done cooking let the pressure release naturally or release the pressure by turning the valve a little then closing it again. This will release a little pressure at a time and prevent the soup from shooting out of the valve.

5) Remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.

How to Make Rotisserie Chicken Soup with Salsa in the Crockpot: 

1) Pull the meat from the rotisserie chicken and chop it into bite sized pieces.
2) Add the meat, bones, and skin to the slow cooker. I grouped the bones and skin on one size of the slow cooker so that they were easier to remove later.
3) Pour the rest of the ingredients to the slow cooker.
4) Place the lid on the slow cooker. Cook the soup on high heat for 2-3 hours or low heat for 4-6 hours.
5) When it’s time to eat remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.

How to Make Chicken Soup with Salsa on the Stovetop:

You can skip steps 3 &4 if you are using the crockpot chicken for meal prep recipe that I linked above! In all reality you could skip right to adding the rice if you make the crockpot chicken. Just make sure to add your salsa into the mix for the simmering process!

1) Pour the chicken stock and salsa into a stock pot on low heat.
2) Cook the carrots and zucchini in 1 T olive oil for 5-10 minutes
3) Pull the chicken off the bone. I put it all on a cutting board and then cut it into smaller pieces before putting it into the pot. A huge step that I used to skip (because it’s icky) is putting the skin, drumsticks, and wings into the pot. Don’t skip that step. It adds a lot of moisture and taste, and you’re going to take out all the yucky stuff before you eat the soup. Trust me on this one. Go ahead. Close your eyes and put the drumsticks and wings in.
4) Add the salt and pepper, and the veggies when theyíre done.
5) Add the rice.
6) Let it simmer (slow boil) on the stove for an hour. Or two. Or three.
7) When it’s time to eat, use tongs to pull out the skin and bones. I fill the bowl with everything but broth at first and add cheese on top. After the cheese has a few seconds to melt, I add the broth on top
8) Garnish with chopped avocado, flour tortilla strips, or both!

21 Day Fix Info For Chicken Soup With Salsa Recipe:

21 Day Fix portions are as follows:

Serves: 4
Serving Size: 1.5 cups filling, 1 cup broth

Entire recipe: whole chicken = 6 R, 4 1/2 G, 1 Y

1 Serving with 3/4C chicken: 1 1/2 R, 4 G, 1/4 Y

Rotisserie Chicken Soup with Salsa:

5 from 1 vote

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Rotisserie Chicken Soup With Salsa Recipe

This is my favorite soup to make during the "winter" (in quotes because the winter season is debatable in Arizona). Making this rotisserie chicken soup with salsa is quick and easy, bonus points because the whole family loves it too!

Course Soup

Cuisine American

Keyword Rotisserie Chicken Soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 people

Calories 307 kcal

Becca Becca

Ingredients

• 1 rotisserie chicken
• 2 boxes of low sodium chicken stock or if you're fancy and you make your own, 64 oz.
• 2 C zucchini diced small
• 1 C carrots diced small
• 1 tsp kosher salt
• 1 tsp pepper
• 1/2 cup brown rice (dry for IP, cooked for stovetop or Crockpot)
• 1.5 cups salsa

Instructions

Instant Pot:

1. 1) Pull the meat from the rotisserie chicken and chop it into bite sized pieces.
2. 2) Add the meat, bones, and skin to the Instant Pot. I grouped the bones and skin on one size of the Instant Pot so that they were easier to remove later.

3. 3) Pour the rest of the ingredients to the Instant Pot. Close the lid and turn the pressure valve to sealing. Remember to use dry rice when cooking in the Instant Pot.

4. 4) Cook on high pressure using the soup setting for 25 minutes. When the Instant Pot is done cooking let the pressure release naturally or release the pressure by turning the valve a little then closing it again. This will release a little pressure at a time and prevent the soup from shooting out of the valve.
5. 5) Remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.

Stove Top:

1. 1) Pour the chicken stock and salsa into a stock pot on low heat.
2. 2) Cook the carrots and zucchini in 1 T olive oil for 5-10 minutes
3. 3) Pull the chicken off the bone. I put it all on a cutting board and then cut it into smaller pieces before putting it into the pot. A huge step that I used to skip (because it's icky) is putting the skin, drumsticks, and wings into the pot. Don't skip that step. It adds a lot of moisture and taste, and you're going to take out all the yucky stuff before you eat the soup. Trust me on this one. Go ahead. Close your eyes and put the drumsticks and wings in.
4. 4) Add the salt and pepper, and the veggies when they're done.

5. 5) Add the rice. Cooked rice is needed here! 

6. 6) Let it simmer (slow boil) on the stove for an hour. Or two. Or three.
7. 7) When it's time to eat, use tongs to pull out the skin and bones. I fill the bowl with everything but broth at first and add cheese on top. After the cheese has a few seconds to melt, I add the broth on top
8. 8) Garnish with chopped avocado, flour tortilla strips, or both!

Slow cooker:

1. 1) Pull the meat from the rotisserie chicken and chop it into bite sized pieces.
2. 2) Add the meat, bones, and skin to the slow cooker. I grouped the bones and skin on one size of the slow cooker so that they were easier to remove later.

3. 3) Pour the rest of the ingredients to the slow cooker. Cooked rice is fine here as well! 

4. 4) Place the lid on the slow cooker. Cook the soup on high heat for 2-3 hours or low heat for 4-6 hours.
5. 5) When it's time to eat remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.

Recipe Notes

Serves: 4 Serving Size: 1.5 cups filling, 1 cup broth Entire recipe: whole chicken = 6R, 4 1/2 G, 1Y 1 Serving with 3/4C chicken: 1 1/2R, 4G, 1/4Y

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