Chicken, Corn and Salsa Soup Recipe

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.
Chicken, Corn and Salsa Soup


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


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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