Salsa Chicken Soup
photo by Chef shapeweaver
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1⁄2 lb boneless skinless chicken breast, cubed
- 2 bouillon cubes, dissolved in 2 cups boiling water (original recipe called for 1 14 1/2 ounce can chicken broth)
- 1 3⁄4 cups water (if using the bouillon cubes adjust the water accordingly )
- 1 -2 teaspoon chili seasoning mix (chili powder)
- 1 cup leftover corn (frozen corn)
- 1 cup medium heat salsa (original recipe didn't say what heat level to use)
- shredded monterey jack cheese (to me, cheese isn't an option ( ) (optional)
directions
- In a large saucepan over medium heat, add broth,chicken,water and chili powder or chili seasoning mix( which ever one you are using).
- Bring to a boil,then cover and reduce heat.Let simmer for 5 minutes.
- Add corn and salsa,bring back to a boil.
- Reduce heat and let simmer for about 10 minutes or until chicken is no longer pink.If you like add a bit of cheese to each serving.
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RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)