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chicken And Salsa Soup posted By Lisabug At Recipegoldmine.com 6/21/01 3:21:39 Pm decide How Zesty You Want This Soup To Be, Then Choose From Mild, Medium, Or Hot Salsa. 1 3/4 Cups Water
1 (14 1/2 Ounce) Can Reduced-sodium Chicken Broth
1/2 Pound Skinless, Boneless Chicken, Cut Into Bite-size Pieces
1 To 2 Teaspoons Chili Powder
1 (11 Ounce) Can Whole Kernel Corn With Sweet Peppers, Drained
1 Cup Chunky Garden-style Salsa
3 Cups Broken Baked Or Fried Corn Tortilla Chips
2 Ounces Monterey Jack Cheese With Jalapeņo Peppers, Shredded in A 3-quart 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. to Serve, Ladle Soup Into Bowls. Top With Chips And Sprinkle With Cheese. makes 4 Servings. serving Suggestion: Fix Up A 15-ounce Package Corn Bread Mix By Stirring In A Drained 4-ounce Can Diced Green Chile Peppers Before Spreading In The Pan. Sprinkle With Paprika; Bake As Directed. serve With Honey Butter. nutrition Facts Per Serving: 319 Calories, 9 G Total Fat, 3 G Saturated Fat, 42 Mg Cholesterol, 989 Mg Sodium, 32 G Carbohydrate, 3 G Fiber, 20 G Protein, 16% Vitamin A, 43% Vitamin C, 10% Calcium, 11% Iron |
