Southwest Chicken Soup
Ingredients
- 1/2 lb. boneless, skinless chicken breasts
- 1 Tbs. cooking oil
- 2 14 1/2 oz. cans chicken broth
- 1 16 oz. jar of salsa
- 1 C. frozen whole kernel corn
- Tortilla chips (optional)
Directions
Rinse chicken; pat dry. Cut chicken into 3/4 inch pieces. In a large saucepan cook and stir chicken in hot oil over medium heat for 2 or 3 minutes or till no longer pink. Remove chicken from saucepan. Drain oil from saucepan. In the same saucepan stir together chicken broth, salsa, and corn. Bring to boiling. Reduce heat. Cover and simmer for 5 to 6 minutes or until corn is tender. Stir in chicken. Heat through. Ladle into soup bowls. Serve with tortilla chips, if desired.
Makes 4 servings
