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Chicken and Salsa Soup Recipe

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

Contributor:  
Contributor:  
Dorian Arrich
Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-3/4 cups water
1 can (14oz) reduced-sodium chicken broth
½ pound skinless, boneless chicken breast halves, cut into bite-size pieces
1 to 2 tsp chili powder
1 can (11oz) whole kernel corn with sweet peppers, drained
1 cup bottled chunky salsa
3 cups broken baked or fried corn tortilla chips
2oz Monterey Jack cheese with jalapeño peppers, shredded

Directions:
Directions:
In a large saucepan combine water, chicken broth, chicken, and chili powder. Bring to boil then 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.

Personal Notes:
Personal Notes:
Nutrition facts per serving: Calories: 319; total fat: 9g; saturated fat: 3gcholesterol: 42mg; sodium: 989mg; carbohydrate: 32g; fiber: 3g; protein: 20g vitamin C: 43%; calcium: 10%; iron: 11%

 

 

 

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