Chicken, Corn and Salsa Soup Recipe

by Staff Jun 2016 1,681 Views

Nothing's better on a cold day than a hearty warm soup. It takes less an hour to prepare and you have a soup that's 'hot' in both temp and flavor. It's my favorite. You can make it as hot or as tame as you'd like; all depends on whether you choose a mild, medium or hot salsa to use in the recipe. For different flavor combinations, you can also swap out the type of cheese and tortilla chips you use.

Ingredients

1 Pound Boneless, Skinless Chicken Breast, Cut into Bite Size Pieces
1 ½ Cup of Water
1 14-Ounce Can of Chicken Broth
1 11-Ounce can of corn
1 Medium Size Jar of Salsa
2 Teaspoons of Chili Powder
2 Ounces of Shredded Monterrey Jack Cheese
1 Bag of Tortilla Chips

Directions

First, cut the boneless chicken into bite size pieces. Use a small skillet to brown the chicken on the stove until cooked through. In a 3-quart saucepan combine the chicken broth, the water, the corn, the jar of salsa and chili powder. Cover the mixture with a lid and bring it to a boil. Reduce the heat after about 10 minutes and add the chicken. Cover the saucepan again and let it simmer for another 5 minutes. Ladle the soup into bowls. Ring the inside of the bowl with whole tortilla chips and finally top the soup with cheese.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Number of Servings: 6
Yield: 6 servings
Style: Latin American, Mexican

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