Salsa Chicken Soup
7 ingredients
4 steps
Ingredients
- 12 lb boneless skinless chicken breast, cubed
- 2 bouillon cubes, dissolved in 2 cups boiling water (original recipe called for 1 14 1/2 ounce can chicken broth)
- 1 34 cups water (if using the bouillon cubes adjust the water accordingly )
- 1 -2 teaspoon chili seasoning mix (chili powder)
- 1 cup leftover corn (frozen corn)
- 1 cup medium heat salsa (original recipe didn't say what heat level to use)
- shredded monterey jack cheese (to me, cheese isn't an option ( ) (optional)
Directions
-
1In a large saucepan over medium heat, add broth,chicken,water and chili powder or chili seasoning mix( which ever one you are using).
-
2Bring to a boil,then cover and reduce heat.Let simmer for 5 minutes.
-
3Add corn and salsa,bring back to a boil.
-
4Reduce heat and let simmer for about 10 minutes or until chicken is no longer pink.If you like add a bit of cheese to each serving.
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