Salsa Chicken Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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."
Ingredients
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1/2 pound boneless skinless chicken breasts, cubed
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1 can (14-1/2 ounces) chicken broth
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1-3/4 cups water
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1 to 2 teaspoons chili powder
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1 cup frozen corn
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1 cup salsa
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Shredded Monterey Jack cheese or pepper Jack cheese, optional
Directions
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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.
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.
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