Chicken and Salsa Soup

Chicken and Salsa Soup
based on 15 reviews
This Looks YUMMY!
10
10 min.
prep
25 min.
total
4 Servings

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.

Ingredients

  • 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)
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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. Stir in salsa; heat through. Sprinkle cheese over each serving. Serve with tortilla chips.

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It was a hit!

This was so easy! Instead of frozen corn, I too drained a can of whole kernel corn. To make it a little heartier, I also added a can of drained (then rinsed) black beans to it and after topping with the cheese, I added a dab of sour cream. As far as making a meal, it sure can't get much easier than that and everyone loved it!

- Leslie from Everman, Texas

A Great Variation

Trying using a can of kernel corn (drained), the kind that has red pepper in it. This adds a flavorful zip.

- Sue from Johnstown, CO

Dana

This soup tasted excellent and it was so easy to make. For the salsa I used a chipotle salsa which gave the soup a kick with a smoky flavor. Great meal on a busy fall night.

- Dana from Grapevine, TX

Excellent

This was an EXCELLENT dinner to share with my family on a cold winter night. They loved the taste while I loved how easy it was to make. (If you have leftovers, that's okay, the next day taste as well as the first.) I would offer this recipe to anyone who would love to see their family respond to a great dinner.

- Lauren from Charlotte

Review for Chicken and Salsa Soup

I used to make this right after I had my first child it was excellent! I loved it

- Holly Roadlander from Avondale, AZ, USA

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 200
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 3.5g (16% of DV)
  • Cholesterol: 50mg (16% of DV)
  • Sodium: 850mg (35% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 4g
  • Protein: 20g
  • Vitamin A: 15% of DV
  • Vitamin C: 10% of DV
  • Calcium: 10% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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