Salsa Chicken Soup

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.

Be sure to also check out these 12 Favorite Soup Recipes.

Salsa Chicken Soup
2 chicken breasts, diced and cooked (or cooked and shredded)
1 Tbsp. vegetable oil
1 Tbsp. chopped onion
2 tsp. garlic powder
2 tsp. 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
1 can (4 oz.) diced mild green chilies
1 can (15 oz.) corn, drained
2 cans (15 oz.) black beans, rinsed and drained
1 Tbsp. fresh cilantro
Tortilla chips
Shredded cheddar cheese and sour cream for garnish

Directions:
1. Prepare the chicken by cooking and shredding it. (You can also dice the uncooked chicken breasts into cubes, put it in a pot, heat the oil and brown the chicken until it’s cooked.) Add the onion and saute it with the chicken for a few minutes.

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 tortilla 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.