Chicken and Salsa Soup

Choose the heat -- mild, medium, or hot -- to suit your taste for this zesty Tex-Mex soup recipe.

5 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 25 mins
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Chicken and Salsa Soup
1 3/4
cups water
14 ounce can reduced-sodium chicken broth
pound skinless, boneless chicken breast halves, cut into bite-size pieces
teaspoons chili powder
11 ounce can whole kernel corn with sweet peppers, drained
cup bottled chunky salsa
cups broken baked or fried corn tortilla chips
ounces Monterey Jack cheese with jalapeno peppers, shredded
  1. In a large saucepan combine water, chicken broth, chicken, and chili powder. Bring to boiling; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through.
  2. To serve, ladle soup into bowls. Top with chips and sprinkle with cheese.
From the Test Kitchen
Serving Suggestion:

Fix up a 15-ounce package corn bread mix by stirring in a drained 4-ounce can diced green chili peppers before spreading in the pan. Sprinkle with paprika; bake as directed. Serve with honey butter. Makes 4 servings.

Nutrition Facts (Chicken and Salsa Soup)
    Per serving:
  • 319 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 42 mg chol.,
  • 989 mg sodium,
  • 32 g carb.,
  • 3 g fiber,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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