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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 Kitchen
- Variation 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)
- Servings Per Recipe 4,
- Calories 319,
- Protein (gm) 20,
- Carbohydrate (gm) 32,
- Fat, total (gm) 9,
- Cholesterol (mg) 42,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 777,
- Vitamin C (mg) 25,
- Sodium (mg) 989,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Whole family enjoyed. Soup is really thin so was the best with chips or cornbread.
12/29/2010 10:59:44 AM Report Abuse