Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chicken and Salsa Soup




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1-3/4 cups water
1 14-ounce can reduced-sodium chicken broth
1/2 pound skinless, boneless chicken breast halves, cut into bite-size pieces
1 to 2 teaspoons chili powder
1 11-ounce can whole kernel corn with sweet peppers, drained
1 cup bottled chunky salsa
3 cups broken baked or fried corn tortilla chips
2 ounces Monterey Jack cheese with jalapeno peppers, shredded


Recipe



1. In a large saucepan combine water, chicken broth, chicken, and chili powder. Bring to boiling; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through.
2. To serve, ladle soup into bowls. Top with chips and sprinkle with cheese.
Serving Suggestion: Fix up a 15-ounce package corn bread mix by stirring in a drained 4-ounce can diced green chili peppers before spreading in the pan. Sprinkle with paprika; bake as directed. Serve with honey butter. Makes 4 servings.