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Chicken -Salsa Soup




Source of Recipe


Better Homes and Gardens

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

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.