Chicken and Salsa Soup
Choose the heat -- mild, medium, or hot -- to suit your taste for this zesty Tex-Mex soup recipe.
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Chicken and Salsa Soup
Directions
- 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.
- 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 ,
- 9 g fat
- (3 g sat. fat ,
- 42 mg chol. ,
- 989 mg sodium ,
- 32 g carb. ,
- 3 g fiber ,
- 20 g pro.