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."
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
Reviews
Very tasty! We doubled the recipe and threw in some corn chips in our bowls and loved it. Will make again for sure!
Great recipe. So healthy and easy and still tastey. 1 cup is only 2 WW points
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. :)
This is delicious soup and is cheap on the calories. Perfect for dieting without giving up taste.
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!
My Husband says this is the Soups of Soups! I used a large jar of corn salsa but same results! Shared it with my best friend from Church...She says it beats (top Lable brand) soup! Your recipe is total happiness!
Our family favorite especiall on a cold winter night, i add black beans and some cilantro to make it my own...so good
This is wonderful. I used canned cream style corn instead so I omitted the water. Used homemade salsa and was wonderful. Definately a keeper.
We made this in our 6th grade Home and Career Skills class and we really liked it. To quote Brian "it's like a liquified burrito without the shell".
This was very good! I used the roasted chicken plus some dried onions and some garlic. It was great!!