One thing I love about this Salsa Chicken Soup is that most of the ingredients come straight from the pantry, so if I need a dinner idea I usually have the items on hand to make this dish.
Salsa Chicken Soup
2-3 chicken breasts, diced and cooked
1 Tbsp. vegetable oil
1 Tbsp. chopped onion
2 tsp. garlic powder
1/2 Tbsp. ground cumin
2 cans (14.5 oz.) chicken broth (or 4 cups water with 4 chicken bouillon cubes)
1 jar (24 oz.) mild or medium chunky salsa, 24 oz.
1 can (7 oz.) diced mild green chilies
1 can (15 oz.) corn, drained
2 cans (15 oz.) black beans, rinsed and drained
1 Tbsp. fresh cilantro
Shredded cheddar cheese and sour cream for garnish
1. Dice chicken breasts into cubes. In a pot, heat the oil then brown the chicken breasts. Add the onion and cook until chicken is cooked through.
2. Add the garlic, cumin, chicken broth, salsa, chilies, corn, black beans, and cilantro. Bring mixture to a boil and cook 10-15 minutes.
3. Serve with chips, cheese, and sour cream.
Slow Cooker Option: Put all ingredients in a crock pot and cook on high for 3-4 hours or low for 6-8 hours.