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My in-laws lived in Romania for 10 years and the first time we went to visit them, some American friends of theirs invited us over for dinner and served this soup. We all loved it and so, as I often do, I asked for the recipe.
It’s been a regular on our menu since because along with being delicious, it is also super quick to throw together. In fact, it is one of my main go-to recipes when I am short on time. It’s saved me more than once when we’ve had last minute guests over for dinner!
This soup is not necessarily a beautiful food, although I’m not great at taking food pictures either. So you’ll just have to trust me when I say that it is way better than it looks!
Salsa Chicken Soup
- 1/2 lb. boneless, skinless chicken breast, cubed*
- 1 (14 1/2 oz.) can chicken broth (I love using homemade broth!)
- 1 3/4 c. water
- 1 to 2 tsp. chili powder
- 1 c. frozen corn
- 1 c. salsa
- shredded cheese (optional)
- corn chips
- sour cream
- In a kettle combine chicken, broth, water and chili powder. Bring to a boil.
- Reduce heat, cover and simmer for 5 minutes.
- Add corn and return to a boil. Reduce heat. Simmer uncovered for 5 minutes or until chicken is no longer pink and corn is tender.
- Add salsa and heat thoroughly.
- Serve with cheese, corn chips and sour cream.
Yields: Approximately 6 servings
* Or you can just use 1 ½ c. cooked chicken and just throw everything but the cheese, corn chips and sour cream into the kettle and serve once it is heated through.