Recipe: Salsa Chicken Soup- a sort of chicken taco soup
Let me start with a disclaimer. I am terrible at taking pictures and food pictures are no exception. I tried and tried to get a picture of this soup that would capture the awesomeness of it but I don’t think I did a very good job. You’ll just have to trust me when I say that it is way better than it looks. It’s not what I would call a beautiful food but I’d be really surprised if you tried it and didn’t truly love it.
I first had this soup when we were visiting my in-laws who living in Romania at the time. Some American friends of theirs invited us over for dinner and served us this soup; we all loved it! I got the recipe and have made it often since. It’s one of those dishes that is quick to throw together and yet tasty enough that it is a go-to recipe for when we have guests. And every time I’ve served it I’ve gotten rave reviews. Try it yourself and let me know what you think!
Salsa Chicken Soup
1/2 lb. boneless, skinless chicken breast, cubed*
1 (14 1/2 oz.) can chicken broth
1 3/4 c. water
1 to 2 tsp. chili powder
1 c. frozen corn
1 c. salsa
shredded cheese (optional)
In a soup kettle combine chicken, broth, water and chili powder. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add corn and return to a boil. Reduce heat. Simmer uncovered for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat thoroughly. Serve with cheese, corn chips and sour cream.
Yield: Approximately 6 servings
* Or you can just use 1 ½ c. cooked chicken and just throw everything but the cheese, corn chips and sour cream into the kettle and serve once it is heated through.
Recipe adapted from Taste of Home.