Chicken and Salsa Soup


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

Total Time:
25 mins


  • 1 ¾ cup water

  • 1 14 ounce can reduced-sodium chicken broth

  • ½ pound skinless, boneless chicken breast halves, cut into bite-size pieces

  • 1 - 2 teaspoon chili powder

  • 1 11 ounce can whole kernel corn with sweet peppers, drained

  • 1 cup bottled chunky salsa

  • 3 cup broken baked or fried corn tortilla chips

  • 2 ounce 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.

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 (per serving)

319 Calories
9g Fat
32g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 319
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 42mg 14%
Sodium 989mg 43%
Total Carbohydrate 32g 12%
Protein 20g
Vitamin C 25.4mg 127%
Calcium 101mg 8%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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