I knowwwww it’s maybe, the third in the archives of the Mexican chicken soup family of things, but I’m always looking how to make it better. My family likes heartier, chunkier soup, not a brothy, light sort of deal. I made this with inspiration from the geniuses over at Pinch of Yum, who make it richer with the cream cheese and cheese stirred into the broth.

I put some slow cooker notes within the recipe. Dairy free notes below - you’re not going to get as creamy of a soup, but it’s still delicious!

• For a slow cooker, combine the chicken, salsa, broth, spices, salt and cook on high for 3-4 hours, or Instant Pot on high for 20 minutes.