Salsa Chicken Soup
Servings: 6
Ingredients
- 1/2 lb. boneless, skinless chicken breast, cubed (see Notes below)
- 1 (14 1/2 oz.) can chicken broth
- 1 3/4 c. water
- 1 to 2 tsp. chili powder
- 1 c. corn, frozen or canned
- 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.
Notes
Using Cooked Chicken: You can substitute 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.