Tender chunks of chicken breast combinewith savory salsa and corn kernels to make a delicious soup forcold days. Try crumbling a few tortilla chips over your soupwith a sprinkle of Mexican cheese.
Recipe: Chicken and SalsaSoup
2 (about 8 ounces total) boneless, skinlesschicken breast halves, cut into bite-size pieces
1 3/4 cups water
1 (14.5-ounce) can reduced-sodium chicken broth
1 to 2 teaspoons chili powder
1 1/2 cups loose-pack frozen whole kernel corn
1 cup bottled chunky salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeñopeppers
3 cups (about 3 ounces) tortilla chips (optional)
Makes 4 servings.
Preparation Time: 10 mins
Cooking Time: 15 mins
Nutritional Information of Per Serving(1/4 of recipe): Calories: 200 Calories from Fat: 50 Total Fat:6 g Saturated Fat: 3.5 g Cholesterol: 50 mg Sodium: 850 mg Carbohydrates:18 g Dietary Fiber: 2 g Sugars: 4 g Protein: 20 g
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
CrockPot Salsa Chicken Recipe : Superbowl RecipeIf the Chicken and SalsaSoup recipe was useful and interesting, you can share it with your friends or leave a comment.