"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Salsa Soup Recipe

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This recipe for Chicken and Salsa Soup, by , is from The OH Over 50 Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenn Avery
Added: Friday, February 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups water
1 14-ounce can reduced-sodium chicken broth
1/2 pound skinless, boneless chicken breast halves, cut into bite-size pieces
1 to 2 teaspoons chili powder
1 11-ounce can whole kernel corn with sweet peppers, drained
1 cup bottled chunky salsa (heat to your choice, make mine inferno)
3 cups broken baked corn tortilla chips
2 ounces Monterey Jack cheese with jalapeno peppers, shredded


Directions:
Directions:
In a large saucepan combine water, chicken broth, chicken, and chili powder. Bring to boiling; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through.
To serve, ladle soup into bowls. Top with chips and sprinkle with cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25
Personal Notes:
Personal Notes:
Cornbread is a good addition for this soup.
TO MAKE:
Fix up a 15-ounce package corn bread mix by stirring in an egg, a drained 4-ounce can diced green chili peppers and one 15oz of creamed corn in place of the milk, before spreading in the pan. Sprinkle with paprika; bake as directed.

 

 

 

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