Decide how zesty you want this Tex-Mex soup to be, then choose from mild, medium, or hot salsa Ingredients
- 1 3/4 cup water
- 1 14-ounce can reduced-sodium chicken broth
- 1/2 pound skinless, boneless chicken, cut into bite-size pieces
- 1 - 2 teaspoon 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 jalapeno peppers, shredded
Preparation
- 1. 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.
- 2. 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 chili peppers before spreading in the pan. Sprinkle with paprika; bake as directed. Serve with honey butter.
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