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


  • 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)


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 tortilla chips.
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