Salsa Chicken Soup

Need a little help warming up to the idea of colder weather? Try a steamy bowl of spicy soup!
Salsa Chicken Soup
2 boneless, skinless chicken breasts

( about 2 to 3 c. cooked, diced chicken)

1 T vegetable oil

1 T dried chopped onion

2 t. garlic powder

1 T ground cumin (or half a

packet of Mexican seasoning if

you omit the onion and garlic

powder)

2 14-oz. cans of chicken broth (or 4

c. water with 4 chicken bouillon

cubes)

1 24-oz. jar mild or medium chunky

salsa (hotter if desired)

1 7-oz. can diced mild green chiles (or

jalapeños if you desire more heat)

1 15-oz. can corn, drained

2 15-oz. cans black beans, rinsed and

drained

1/2 c. chopped fresh cilantro

1 bag baked tortilla chips

Shredded cheddar cheese or light sour

cream for garnish, if desired

1. Dice chicken breasts into 1-inch cubes (this is easier to do when

chicken is partially frozen).

2. Brown chicken in oil in a 4-to-6-quart stockpot over medium-high

heat, adding onion as chicken begins to brown.

3. Add garlic, cumin, water, broth, salsa, chiles, corn, black beans, and half

of cilantro. Bring mixture to a gentle boil and cook 10–15 minutes or

until chicken is cooked through.

4. To serve, put a few chips in each bowl then ladle soup into bowl.

Sprinkle with remaining cilantro and/or cheddar cheese, and add sour

cream and tortilla strips, if desired.

Slow Cooker Option: Put all ingredients in cooker except for half of

cilantro. Cook on high 3–4 hours, or on low 5–7 hours. Add remaining

cilantro at the end of cooking time.

Options: If you have leftover soup, make a Salsa Chicken Rice Casserole by stirring in cooked

rice, topping with cheddar or Monterey Jack cheese. This soup freezes well.

Soups On! By Valerie Phillips is available at Deseret Book, Deseretbook.com, and Seagull Book.

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