Salsa Chicken Soup Recipe
Salsa Chicken Soup Recipe photo by Taste of Home

Salsa Chicken Soup Recipe

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"You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. "Since my husband loves spicy foods, I sometimes use medium or hot salsa in this recipe for extra zip."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1/2 pound boneless skinless chicken breasts, cubed
  • 1 can (14-1/2 ounces) chicken broth
  • 1-3/4 cups water
  • 1 to 2 teaspoons chili powder
  • 1 cup frozen corn
  • 1 cup salsa
  • Shredded Monterey Jack cheese or pepper Jack cheese, optional

Nutritional Facts

1 cup: 84 calories, 1g fat (trace saturated fat), 21mg cholesterol, 481mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 9g protein Diabetic Exchanges:1-1/2 lean meat


  1. In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired. Yield: 6 servings.
Originally published as Salsa Chicken Soup in Quick Cooking May/June 2001, p39

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Reviewed Nov. 18, 2015

"Very tasty! We doubled the recipe and threw in some corn chips in our bowls and loved it. Will make again for sure!"

Reviewed Dec. 11, 2014

"Great recipe. So healthy and easy and still tastey. 1 cup is only 2 WW points"

Reviewed Oct. 20, 2013

"I LOVE this recipe - it is my go-to. The only thing I add extra is a can of diced tomato's, sauce and all. :)"

Reviewed Mar. 8, 2013

"This is delicious soup and is cheap on the calories. Perfect for dieting without giving up taste."

Reviewed Mar. 1, 2013

"This is great, easy to make soup! Don't forget to serve with sour cream to cut the spice...I liked it okay, but our company thought it a bit hot!"

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