Tender chunks of chicken breast combine
with savory salsa and corn kernels to make a delicious soup for
cold days. Try crumbling a few tortilla chips over your soup
with a sprinkle of Mexican cheese.
Chicken
and Salsa Soup
- 2 (about 8 ounces total)
boneless, skinless chicken breast halves, cut into bite-size
pieces
1 3/4 cups water
1 (14.5-ounce) can reduced-sodium chicken broth
1 to 2 teaspoons chili powder
1 1/2 cups loose-pack frozen whole kernel corn
1 cup bottled chunky salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño
peppers
3 cups (about 3 ounces) tortilla chips (optional)
- Combine chicken, water,
broth and chili powder in large saucepan. Bring to a boil. Reduce
heat to low. Cover; cook for 8 minutes. Uncover; add corn. Cook
for 5 minutes or until chicken is no longer pink. Stir in salsa;
heat through. Sprinkle cheese over each serving. Serve with tortilla
chips.
Makes 4 servings.
Estimated Times
Preparation Time: 10 mins
Cooking Time: 15 mins
Nutritional Information
of Per Serving (1/4 of recipe): Calories: 200 Calories from Fat:
50 Total Fat: 6 g Saturated Fat: 3.5 g Cholesterol: 50 mg Sodium:
850 mg Carbohydrates: 18 g Dietary Fiber: 2 g Sugars: 4 g Protein:
20 g
Recipe and photograph are
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