September 18, 2012

Salsa Chicken Soup

Recipe and Photo from: Taste of Home


  • 1/2 pound cooked chicken -shredded
  • 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


  • 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. Add salsa and heat through. Garnish with cheese if desired. Yield: 6 servings

Rate It!
I forgot to get ratings...everyone ate all of it though.  It was good.  I would give it an 8.5  Try it, it's a keeper and so quick and easy!

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