SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken and Salsa Soup

Makes: 4 servings
Start to Finish 25 mins
Chicken and Salsa Soup
  • 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

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe