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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.
1 min
25 min
4 servings

What You Need

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