Recipe for cooking chicken and salsa soup

Soups for Salads :: Chicken and Poultry Soups

Chicken and Salsa Soup

Posted by Lisabug at recipegoldmine.com 6/21/01 3:21:39 pm

Decide how zesty you want this soup to be, then choose from mild, med., or hot salsa.

1 3/4 C. water
1 (14 1/2 oz.) can reduced-sodium chicken broth
1/2 lb. skinless, boneless chicken, cut into bite-size pieces
1 to 2 tsp. chili powder
1 (11 oz.) can whole kernel corn with sweet peppers, drained
1 C. chunky garden-style salsa
3 C. broken baked or fried corn tortilla chips
2 oz. Monterey jack cheese with jalapeo peppers, shredded

In a 3-qt. saucepan Mix together water, chicken broth, chicken, and chili powder. Bring to boiling; reduce heat. Cover and simmer for 8 min. Add corn. Simmer, uncovered, for 5 min. more. Stir in salsa; heat through.

To serve, ladle soup into bowls. Top with chips and sprinkle with cheese.

Makes approximately 4 servings.

Servings Suggestion: Fix up a 15-oz. pkg. corn bread mix by stirring in a drained 4-oz. can diced green chile peppers before spreading in the pan. Sprinkle with paprika; bake as directed.

Serve with honey butter.

Nutrition facts per servings: 319 cal., 9 g total fat, 3 g saturated fat, 42 mg cholesterol, 989 mg sodium, 32 g carbohydrate, 3 g fiber, 20 g protein, 16% vitamin A, 43% vitamin C, 10% calcium, 11% iron