Chicken and Salsa Soup
Choose the heat--mild, medium, or hot--to suit your taste for this zesty Tex-Mex soup recipe.
Ingredients
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1-3/4 cups water
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1 14-ounce can reduced-sodium chicken broth
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1/2 pound skinless, boneless chicken breast halves, cut into bite-size pieces
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1 to 2 teaspoons chili powder
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1 11-ounce can whole kernel corn with sweet peppers, drained
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1 cup bottled chunky salsa
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3 cups broken baked or fried corn tortilla chips
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2 ounces Monterey Jack cheese with jalapeno peppers, shredded
Directions
1.
In a large saucepan combine water, chicken broth, chicken, and chili powder. Bring to boiling; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through.
2.
To serve, ladle soup into bowls. Top with chips and sprinkle with cheese.
Serving Suggestion
Fix up a 15-ounce package corn bread mix by stirring in a drained 4-ounce can diced green chili peppers before spreading in the pan. Sprinkle with paprika; bake as directed. Serve with honey butter. Makes 4 servings.
Nutrition information
Calories 319, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 42 mg, Sodium 989 mg, Carbohydrate 32 g, Fiber 3 g, Protein 20 g. Daily Values: Vitamin C 43%, Calcium 10%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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