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
Shredded cheddar cheese and sour cream for garnish
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.
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