Chicken and Salsa Soup Recipe

Chicken and Salsa Soup Recipe

  • 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)
  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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