Salsa Chicken Soup

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Due to lack of ingredients, a few changes were made to the original recipe which I found in the 2002 Taste of Home Quick Cooking Cookbook.It was sent to them by Becky Christman from Bridgeton,Missouri.I don't think that my changes affected the final results of the recipe. If you have that cookbook the original recipe is on page 182. Posted here on July 27th.,2012"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (243.6 g)
  • Calories 311
  • Total Fat - 19.8 g
  • Saturated Fat - 6 g
  • Cholesterol - 88.1 mg
  • Sodium - 426.3 mg
  • Total Carbohydrate - 10.2 g
  • Dietary Fiber - 1.5 g
  • Sugars - 0.8 g
  • Protein - 22.4 g
  • Calcium - 111.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.1 mg

Step 1

In a large saucepan over medium heat, add broth,chicken,water and chili powder or chili seasoning mix( which ever one you are using).

Step 2

Bring to a boil,then cover and reduce heat.Let simmer for 5 minutes.

Step 3

Add corn and salsa,bring back to a boil.

Step 4

Reduce heat and let simmer for about 10 minutes or until chicken is no longer pink.If you like add a bit of cheese to each serving.

Tips & Variations


No special items needed.

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