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CHICKEN AND SALSA SOUP
Submitted by Staff Rating: Click to Print RecipePrep Time: 15 minsCook Time: 15 mins Ingredients: 1 3/4 cups water 1-14 oz. can reduced sodium chicken broth 1/2 lb skinless, boneless chicken breast halves, uncooked, cut into bite-sized pieces 1 to 2 teaspoons chili powder 1-11 oz. can whole kernel corn with sweet peppers, drained 1 cup Trigger's Garden salsa 3 cups tortilla chips, broken 2 oz. Monterey Jack cheese with jalapeno peppers, shredded Directions: In a large saucepan combine water, chicken broth, cut chicken breast and chili powder. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir is salsa and heat through. Ladle soup into bowls. Top with tortilla chips and sprinkle with cheese. Makes 4 servings. Submit YOUR recipe and if we use it, we will send you a free gift box. Recipes@TriggerBeeler.com |
