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Chicken and Salsa Soup

Chicken and Salsa Soup

Tender chunks of chicken breast combine with savory salsa and corn kernels to make a delicious soup for cold days. Try crumbling a few tortilla chips over your soup with a sprinkle of Mexican cheese.

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  • 2 (about 8 ounces total) boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 3/4 cups water
  • 1 can (14 1/2 fluid ounces) reduced-sodium chicken broth
  • 1 to 2 teaspoons chili powder
  • 1 1/2 cups loose-pack frozen whole kernel corn
  • 1 cup bottled chunky salsa
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 3 cups (about 3 ounces) tortilla chips (optional)


  1. Combine chicken, water, broth and chili powder in large saucepan. Bring to a boil. Reduce heat to low. Cover; cook for 8 minutes. Uncover; add corn. Cook for 5 minutes or until chicken is no longer pink.
  2. Stir in salsa; heat through.
  3. Sprinkle cheese over each serving.
  4. Serve with tortilla chips.

Preparation Time: 10 mins | Cooking Time: 15 mins | Servings: 4

Recipe and photo credit (used with permission): Nestlé and