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    Salsa Chicken Soup


    Source of Recipe


    "Nana" to Bubbe & Alex

    1/2 lb boneless skinless chicken breasts, cubed
    1 can (14 1/2 oz) chicken broth
    3/4 cups water
    1 to 2 tsp chili powder
    1 cup frozen corn
    1 cup salsa
    Shredded Monterey Jack or pepper jack cheese optional

    In a large saucepan, combine chicken, broth, water & chili powder.
    Bring to a boil. Reduce heat; cover & simmer for 5 mins. Add corn;
    return to a boil. Reduce heat; simmer, uncoverd for 5 mins or until
    chicken is no longer pink & corn is tender. Add salsa hat through.
    Top with cheese if desired.

    Ylds: 6 servings
 

 

 

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