Chicken and Salsa Soup

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

Chicken and Salsa Soup + enlarge image
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6 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

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
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

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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