"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken and Salsa Soup Recipe

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

Contributor:  
Contributor:  
Laurie Trusty
Added: Wednesday, January 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups water
1 can (14 oz.) reduced-sodium chicken broth
1/2 lb skinless, boneless chicken, cut into bits-size pieces
1-2 tsp chili powder
1 can (11 oz.) whole kernel corn with sweet peppers, drained
1 cup chunky garden-style salsa
3 cups broken corn tortilla chips (baked or fried)
2 oz. Monterey Jack cheese with jalapeņo peppers, shredded

Directions:
Directions:
In a 3-quart 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. Makes 4 servings.

 

 

 

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