Prep: 10 Mins Cook: 15 Mins

Tender chunks of chicken breast combine with savory salsa and corn kernels to make a delicious soup for cold days. Try crumbling a few tortilla chips over your soup with a sprinkle of Mexican cheese.

Chicken and Salsa Soup

Ingredients

  • 2 (8 oz. ea) boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 3/4 cup water
  • 1 can (14.5-oz.) reduced-sodium chicken broth
  • 1 1/2 teaspoon chili powder
  • 1 1/2 cup loose-pack frozen whole kernel corn
  • 1 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 1/2 cup shredded Monterey Jack cheese with jalapeño peppers
  • 3 cups tortilla chips (optional)

Directions

  • 2 (8 oz. ea) boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 3/4 cup water
  • 1 can (14.5-oz.) reduced-sodium chicken broth
  • 1 1/2 teaspoon chili powder
  • 1 1/2 cup loose-pack frozen whole kernel corn
  • 1 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 1/2 cup shredded Monterey Jack cheese with jalapeño peppers
  • 3 cups tortilla chips (optional)
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