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
2 14-oz. cans of chicken broth (or 4
c. water with 4 chicken bouillon
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
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.