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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!
Looking for a great place to get quality fresh chicken? Check out Savory Butcher! They are a growing company and aren’t available in all areas, but are slowing expanding their market! They regularly have boneless, skinless chicken breast for $2.19/lb. And they also have ground beef for $3.19/lb. as well as bacon, ham and other meat too!
Salsa Chicken Soup
INGREDIENTS:
- 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
INSTRUCTIONS:
- 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
RECIPE NOTES:
* 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.
Mmm, that looks so good! My stomach doesn’t like chili powder though…is there some sort of flavor substitute that you know of?
Hmm, not sure Sarah! My only idea would be to add some taco seasoning instead, although you’d have to play around with amounts.
Making this today! I’m doing mine in the slow cooker instead using frozen chicken and canned fire roasted corn. I’m thinking 4-6 hours on high should be enough. It sounds delicious!
Oh, what a smart idea to do it in the slow cooker, Kim! And I never heard of fire roasted corn, but I bet it will add some amazing flavor. Hope you all enjoy the soup. It’s one of my go-to recipes because it’s so easy and tasty.