Chicken and Salsa Soup
Tender chunks of chicken breast combine with salsa and corn to make a delicious soup. Try crumbling a few tortilla chips over your soup with a sprinkle of Mexican cheese.
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.
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 the property of Nestlé® and Meals.com, used with permission.