This is a good way to use leftover chicken or turkey.
Chicken and Salsa Soup
8 oz. cooked chicken, fork shredded or cubed
1-3/4 cup water
1-3/4 cup (14-1/2 oz can)reduced sodium chicken broth
1-2 tsp. chili powder
1-1/2 cups loose-pack frozen kernel corn
1/2 cup Thick and Chunky Salsa
1/2 cup (2 oz) Mexican Blend shredded cheese
3 cups tortilla chips, optional
Combine chicken, water, broth and chili powder in a large saucepan. Bring to a boil, then reduce heat to low. Add corn; cook uncovered 5 minutes or until warmed through. Stir in salsa; heat through. Sprinkle each serving with cheese. Serve with tortilla or corn chips, if desired. Makes 4 servings.
This is also good with cornbread.
Chicken and Salsa Soup
8 oz. cooked chicken, fork shredded or cubed
1-3/4 cup water
1-3/4 cup (14-1/2 oz can)reduced sodium chicken broth
1-2 tsp. chili powder
1-1/2 cups loose-pack frozen kernel corn
1/2 cup Thick and Chunky Salsa
1/2 cup (2 oz) Mexican Blend shredded cheese
3 cups tortilla chips, optional
Combine chicken, water, broth and chili powder in a large saucepan. Bring to a boil, then reduce heat to low. Add corn; cook uncovered 5 minutes or until warmed through. Stir in salsa; heat through. Sprinkle each serving with cheese. Serve with tortilla or corn chips, if desired. Makes 4 servings.
This is also good with cornbread.
