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Chicken and Salsa Soup

posted by regnisaw@yahoo.com 6 years ago



Ingredients


1-3/4 c. water


14 oz. Imagine® - Organic Low Sodium Free Range Chicken Broth


1/2 lb. Perdue® Short Cuts®, cut into bite-size pieces


1 -2 tsp. Chili powder


1 (11 oz) can whole kernel corn with sweet peppers, drained


1 c. Spike's Santa Fe Packing Company Salsa-Chunky Chunky Salsa-Mild or Medium


3 c. corn tortilla chips, broken into pieces


2 oz. Mexican Cheddar Jack Cheese with Jalapeno Peppers, shredded


Low-fat sour cream, for garnish


Directions


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. Ladle soup into bowls. Top with chips and sour cream, sprinkle with cheese and serve. (Serves: 4)




tags:  soups, easy, chicken, salsa, spike's santa fe packing co.
 
 
 
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