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Main dishes

Chicken and Salsa Soup

Chicken and Salsa Soup recipe
Recipe and Photo by: Better Homes and Gardens
Chicken breasts and corn make this Tex-Mex soup deliciously hearty, and you can choose the heat—mild, medium or hot—to suit your taste.
time
prep:
1 min
total:
25 min
servings
total:
4 servings

What You Need

1-3/4
cups  water
1
 14-ounce can reduced-sodium chicken broth
1/2
 pound boneless skinless chicken breasts, cut into bite-size pieces
1 to 2
teaspoons  chili powder
1
 11-ounce can whole kernel corn with sweet peppers, drained
1
cup  bottled chunky salsa
3
cups  broken baked or fried corn tortilla chips
2
 ounces Monterey Jack cheese with jalapeno peppers, shredded

Make It

1. In a large saucepan combine water, chicken broth, chicken, and chili powder. Bring to boiling; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through.

2. To serve, ladle soup into bowls. Top with chips and sprinkle with cheese.

Kraft Kitchens Tips

Serving Suggestion
Fix up a 15-ounce package corn bread mix by stirring in a drained 4-ounce can diced green chili peppers before spreading in the pan. Sprinkle with paprika; bake as directed. Serve with honey butter. Makes 4 servings.
K:63187v0:147501     Copyright - © [1994-2013] Meredith Corporation
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