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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Salsa Soup Recipe

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This recipe for Salsa Soup is from Girl's Weekend at Still Pond Point, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
1 jar 16 ounces salsa
1 container (32 ounces) low sodium chicken broth
1 pound boneless skinless chicken breast cut into small pieces
1 can (15 ounces) black beans (drained)
1 1/2 cups frozen corn
1/2 cup each chopped cilantro, shredded Mexican cheese
1 small avocado (cubed)
Tortilla chips, crushed
Directions:
Directions:
Heat oil over medium heat. Add salsa, cook stirring about 2 minutes. Add broth and heat to a boil. Lower heat to medium low. Add chicken, beans and corn. Cook until chicken cooks through - 5 to 6 minutes. Turn off heat and stir in cilantro. Spoon into bowls and stir in the cheese and avocado. Top with tortilla chips.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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