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Chicken and Salsa Soup
Ingredients
- 1 3/4 cups water
- 1 14 ounce can reduced-sodium chicken broth
- 1/2 pound skinless, boneless chicken breast halves, cut into bite-size pieces
- 1 - 2 teaspoons chili powder
- 1 11 ounce can whole kernel corn with sweet peppers, drained
- 1 cup bottled chunky salsa
- 3 cups broken baked or fried corn tortilla chips
- 2 ounces Monterey Jack cheese with jalapeno peppers, shredded
Directions
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 KitchenServing 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)
- Servings Per Recipe 4,
- cal. (kcal) 319,
- Fat, total (g) 9,
- chol. (mg) 42,
- sat. fat (g) 3,
- carb. (g) 32,
- fiber (g) 3,
- pro. (g) 20,
- vit. A (IU) 777,
- vit. C (mg) 25,
- sodium (mg) 989,
- calcium (mg) 101,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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