Tasty Tuesday: 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 really 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. (1 1/2c. cooked) 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
* If using cooked chicken you can just throw everything but the cheese, corn chips and sour cream into the kettle and serve once it is heated through.
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt My Tummy Tuesday, 33 Shades of Green’s Tasty Tuesday and Semi-Homemade Mom’s Show & Share Wednesday.
This recipe is originally from Taste of Home with some additions by me.