Salsa Chicken Soup

Rose Daly


Due to lack of ingredients, a few changes were made to the original recipe which I found in the 2002 Taste of Home Quick Cooking Cookbook.It was sent to them by Becky Christman from Bridgeton,Missouri.I don't think that my changes affected the final results of the recipe. If you have that cookbook the orginal recipe is on page 182. Posted here on July 1st.,2011


★★★★★ 1 vote

5 Min
30 Min


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1/2 lb
boneless skinless chicken breast,cubed
1 14-1/2 oz
can chicken broth ( i used 2 bouillon cubes dissolved in 2 cups of boiling water)
1 3/4 c
water( if using the bouillon cubes adjust the water accordingly
1 to 2 tsp
chili powder ( i used the same amount of chili seasoning mix)
1 c
frozen corn ( i used leftover corn)
1 c
salsa ( i used a salsa with a medium heat )
shredded monterey jack cheese ,optional ( to me, cheese isn't an option :) )

How to Make Salsa Chicken Soup


  • 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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About Salsa Chicken Soup

Course/Dish: Chicken Soups
Other Tag: Quick & Easy
Hashtag: #spicy

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