Chicken and Salsa Soup

Chicken and Salsa Soup
Makes:
4
Prep Time:
10
minutes
Total Time:
25
minutes
based on 15 reviews
4
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)

Directions:

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.


Reviews:

Review This Recipe

A Great Variation

 Star(s)

Sue from Johnstown, CO

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

Read More Reviews

Review This Recipe
  •  Star(s)

    It was a hit!

    Leslie from Everman, Texas

    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!

  •  Star(s)

    A Great Variation

    Sue from Johnstown, CO

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

  •  Star(s)

    Dana

    Dana from Grapevine, TX

    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.

  •  Star(s)

    Excellent

    Lauren from Charlotte

    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.

  •  Star(s)

    Review for Chicken and Salsa Soup

    Holly Roadlander from Avondale, AZ, USA

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

  •  Star(s)

    YUMMY!!

    MLZAMARRIPA from SAN DIEGO, CA

    THIS IS THE BEST SOUP I HAVE EVER TASTED. EVEN MY BOYFRIEND LOVED IT AND THOUGH IT WAS BETTER THAN THE SOUP YOU GET AT RESTAURANTS. THE BEST THING ABOUT IT OTHER THAN THE TASTE IS THAT IT WAS VERY EASY AND FAST TO MAKE.

  •  Star(s)

    Fast&Easy-Delish

    Denise from CT

    Awesome recipe. I was out of chili powder, so I just added cumin.....still came out great. I think this is a recipe you can easily fudge around with, and it would still come out good.

  •  Star(s)

    Add some mixed veggies and voila!

    Sarah Padilla from Layton, UT

    This was an excellent and filling recipe. I added some mixed frozen vegetables and a dash of cumin. Wonderful recipe, would definitely make it again!

  •  Star(s)

    WOW!!!!!

    kimberly clements from Indianapolis, IN

    WHAT MORE CAN I SAY THAT EVERYONE ELSE HASN'T, EXCEPT THAT IT MAKES ME FEEL LIKE I AM ACTUALLY IN A MEXICAN RESTERAUNT EATING THIS SOUP WITH GOOD FRIENDS AND HAVING A GREAT TIME. THANKS FOR THE WONDERFUL RECIPE, I WILL PASS IT ON TO OTHERS, LOTS OF OTHERS.

  •  Star(s)

    Awesome!

    Sue from Coatesville, PA

    This soup was wonderful, especially if you like food on the spicy side. I used perdue already cooked chicken (the new Southwestern flavor) and it cut down on prep and cook time! I cant wait to make it again!

  •  Star(s)

    Spic'in It Up

    Brian McGrier from Seatle, WA

    Even up in the cold this side dish is perfect for guests of any kind. It is one of the most delicious salsa's I have had the plesure of tasting. Adjustments can be made with ease and the outcome is just as great. Having 3 kids can make cooking pretty difficult because they want things now! With this salsa I just cook while the meat is heating up and as soon as it's done it's in their mouths. Me and my whole family would agree that this dish rightfully diserves a 5 stars.

  •  Star(s)

    Wonderful!

    Dianna Ogundeji from Salina, OK

    This soup is wonderful. I made this for my two teenage boys and they loved it. I took this to work for a special lunch we were having and they want me to make some more for our Thanksgiving Lunch. Great Stuff!

  •  Star(s)

    Easiest thing I've ever done!

    Nancy from High Point, NC

    This recipie is the easiest and the best soup I've ever made. For four picky eaters to all like something is an accomplishment in our family! Also, you can use pre-cooked chicken strips or cook the chicken yourself. For a working mom who needs protein and veggies, this is the best! Spice it up the way you like and double the recipie and keep adding stuff to it. Definitely a 5!

  •  Star(s)

    Fantastic!! -- but add more seasoning

    Justin Tomlinson from Denver, CO

    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.

  •  Star(s)

    Mildred's Review

    Mildred Jenkins304 from Williamstown, KY 41097

    I'm new at this. I have not got the gist of it yet.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • 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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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 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)

 

Directions

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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