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.
- 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)
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.
Review This Recipe
Fantastic!! -- but add more seasoning
This is the best recipe I've found on this site so far. If you're looking for something to try, try this! I'd recommend seasoning it more, however: I double the chili powder, add a little garlic (1 tsp McCormick's garlic juice), 1/2 tsp salt, and a little hot sauce. After sprinkling on the cheese, I make a ring of spicy blue corn chips around the bowl and add a dollop of sour cream in the middle. It's attractive, delicious, and everybody who's had it loves it.
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