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Saturday, November 28, 2009

Mom's Chicken Salsa Soup

This recipe is extremely easy to make and very good.  I made a few minor adaptions to the recipe.  My changes are in red.

Chicken Salsa Soup
adapted by Mom who adapted from some place online ?

  • 3 chicken breasts cooked/shredded*
  • 4x16 oz cans of chicken broth, reduced sodium
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp taco seasoning
  • 16 oz bag frozen corn (I used a southwest blend w/ corn, black beans, onions & peppers)
  • 16 oz jar of chunky salsa (I used Archer Farms Original - made with jalepeno peppers, green chiles, black beans, corn and red bell peppers)
  • Shredded taco cheese
  • Tortilla chips
  1. To shred chicken:  place chicken breasts in pot.  Put enough water to cover.  Bring water to boil.  Reduce heat, cover, and simmer for about 35-40 minutes.  Drain and use two forks to shred.
  2. For soup:  Put chicken broth in pot.
  3. Add chicken, corn, salsa and seasonings.  Mix well.
  4. Simmer for 15-20 minutes.
  5. Serve with shredded cheese and tortilla chips on top.

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