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
I followed some of the suggestions from the comments. I used a can of diced tomatoes and cream corn instead of regular corn. I didn't drain any if the canned ingredients and omitted the water entirely. I cooked the chicken separately, shredded it and then added it in the last few minutes. I also added extra chili powder and crumbled tortilla chips on top. This was a fantastic soup. Cheap, easy and most importantly, delicious.
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!
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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!
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Our family favorite especiall on a cold winter night, i add black beans and some cilantro to make it my own...so good