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.

Chicken and Salsa Soup

Ingredients

  • 2 (about 8 ounces total) boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 3/4 cups water
  • 1 (14 1/2 ounce) can 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)

Instructions

  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.

Prep: 10 min | Cook: 15 min | Yield: 4 servings

Recipe and photo used with permission from: Nestlé and meals.com.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.




DON'T MISS Weekly Specials
from The Prepared Pantry!