Chicken and Salsa Soup Recipe

Ingredients
<br>- 8 ounces skinless, boneless chicken breast halves - cut into bite size pieces
<br>- 1 3/4 cups water
<br>- 1 (14.5 ounce) can low-sodium chicken broth
<br>- 1 teaspoon chili powder, or to taste
<br>- 1 1/2 cups frozen corn kernels
<br>- 1 cup ORTEGA® Thick & Chunky Salsa
<br>- 1/2 cup SARGENTO® 6 Cheese Zesty Mexican™ Blend
<br>- 3 cups tortilla chips (optional)
<br><p></p>Directions
<br>step 1: COMBINE chicken, water, broth and chili powder in large saucepan.  Bring to a boil.  Reduce heat to low; cook, covered, for 8 minutes.  Add corn; cook, uncovered, for 5 minutes or until chicken is no longer pink.  Stir in salsa; heat through.  Sprinkle each serving with cheese.  Serve with chips.
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Ingredients
- 8 ounces skinless, boneless chicken breast halves - cut into bite size pieces
- 1 3/4 cups water
- 1 (14.5 ounce) can low-sodium chicken broth
- 1 teaspoon chili powder, or to taste
- 1 1/2 cups frozen corn kernels
- 1 cup ORTEGA® Thick & Chunky Salsa
- 1/2 cup SARGENTO® 6 Cheese Zesty Mexican™ Blend
- 3 cups tortilla chips (optional)

Directions
step 1: COMBINE chicken, water, broth and chili powder in large saucepan. Bring to a boil. Reduce heat to low; cook, covered, for 8 minutes. Add corn; cook, uncovered, for 5 minutes or until chicken is no longer pink. Stir in salsa; heat through. Sprinkle each serving with cheese. Serve with chips.

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