Salsa Chicken Soup Recipe

By Nilson

Ingredients

• 1/2 pound boneless skinless chicken breasts, cubed
• 1 can (14-1/2 ounces) chicken broth
• 1-3/4 cups water
• 1 to 2 teaspoons chili powder
• 1 cup frozen corn
• 1 cup salsa
• Shredded Monterey Jack cheese or pepper Jack cheese, optional

Preparation

Step 1

In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.
Yield: 6 servings.