Zesty Fish Soup

Keep chicken broth, rice and salsa in the cupboard and frozen corn in the freezer. Then, you're just one quick stop at a fish market away from a satisfying soup supper.

Zesty Fish Soup
Servings: 4 Prep 20 mins


  • 2 14 ounce cans chicken broth
  • 2/3 cup instant rice rice
  • 1 10 ounce package frozen corn
  • 1 1/2 cups bottled chunky salsa
  • 1 pound mild-flavored fish fillets (haddock, cod or halibut), cut into 2-inch pieces
  • Fresh lime pieces, for garnish (optional)

Make It

1. In deep pot, combine broth with enough water to make 6 cups; bring to a boil. Add rice; simmer, covered, for 5 minutes.

2. Add corn and salsa. Bring to a boil. Add fish pieces. Cook, covered, about 5 minutes or until fish flakes easily when tested with a fork. If desired, garnish with lime.