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Salsa Chicken Soup

Name: Salsa Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Cuisine: North America, Mexican
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

12 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

"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."

Salsa Chicken Soup Recipe photo by Taste of Home

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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

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.

Nutrition Facts

1 cup: 84 calories, 1g fat (0 saturated fat), 21mg cholesterol, 481mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 1-1/2 lean meat.

Salsa Chicken Soup

Ingredients

Directions

Nutrition Facts

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