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Salsa Chicken Soup

 Salsa Chicken Soup
"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."
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 cup (calculated without cheese) equals 84 calories, 1 g fat (trace saturated fat), 21 mg cholesterol, 481 mg sodium, 8 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 lean meat.