Chicken and Salsa Soup

Chicken and Salsa Soup

Community Classics .
Edited on Dec 30, 2001

This is another recipe that I found in a magazine and we love it and I think you will to.


2 (about 8 ounces total) boneless, skinless chicken breatst halves, cut into bit-size peices
1 3/4 cups water
1 3/4 cups (14 1/2-ounce can) reduced-sodium chicken broth
1 to 2 tsp. chili powder
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup ORTEGA thick & Chunky Salsa
1/2 (2 ounces) shredded Monterey Jack scheese with jalpeno chiles
3 cups (about 3 ounces) tortilla chips (optional)


Combine: chicken, water,broth, and chili powder in large saucepan. Bring to a boil. Reduce heat to low. Cover; cook for 8 minutes. Add corn. Uncover; cook for 5 minutes or until chicken is no longer pink. Stir in salsa; heat through. Sprinkle cheese over each serving. Serve with chips

Yeilds: 4 Servings

Tips: I add macaroni about 1 to 2 cups.

Yum I just love it and hope you do to.

Not a NESTLÉ®-tested recipe.

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