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Salsa Chicken Soup Recipe

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

Contributor:  
Contributor:  
Diana Gunter
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound boneless, skinless chicken breasts, cubed
1 can (14 1/2 oz.) chicken broth
1 3/4 cups water
1 to 2 tsp. chili powder
1 cup frozen corn
1 cup salsa
Shredded Monterey Jack, Pepper Jack, or Cheddar cheese (optional)

Directions:
Directions:
In a large saucepan, combine chicken, broth, water and chili powder. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add corn, return to a boil. Reduce heat, simmer, uncovered for 5 minutes or until chicken is not longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired. Good with Nacho chips.

 

 

 

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