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Salsa Chicken Soup Recipe

Salsa Chicken Soup Recipe

"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. YIELD:6 servings

Ingredients

  • 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

Directions

  • 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.

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.