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Category: Soups
Prep Time: Cook Time: Total Time:
1 3/4 cups 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 cup chunky garden style salsa
baked or fried corn tortilla chips
Monterey Jack cheese with jalapeno peppers or Cheddar Cheese, grated
In a saucepan combine water, chicken broth, chicken, and chili powder. Bring to boil; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through. To serve, ladle into bowls, top with chips (I crush them up a bit) and sprinkle with cheese.
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CHICKEN AND SALSA SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
1 3/4 cups 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 cup chunky garden style salsa
baked or fried corn tortilla chips
Monterey Jack cheese with jalapeno peppers or Cheddar Cheese, grated
In a saucepan combine water, chicken broth, chicken, and chili powder. Bring to boil; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through. To serve, ladle into bowls, top with chips (I crush them up a bit) and sprinkle with cheese.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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