Chicken and Salsa Soup

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Chicken and Salsa Soup
Makes: 4 servings
Start to Finish: 25 mins
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  • user reviews (1)
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
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Reviews (1)
4219900116
jjw2406 wrote:

Whole family enjoyed. Soup is really thin so was the best with chips or cornbread.

12/29/2010 10:59:44 AM Report Abuse

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