Recipe by
Becky Lorenz
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Yield
8, 1 cup servings
A good chicken soup is the perfect kind of comfort food and this one has a fun salsa twist.
Categories
Ingredients
- 6 oz. chicken breast, boiled and cubed
- 1 can (14 ½ oz.) chicken broth
- 1 cup water
- 1 can (14 1 ½ oz.) diced tomatoes
- 1 cup cooked brown rice
- 2 tsp. chili powder
- 1 cup frozen corn
- 1 cup salsa
- Shredded Monterey Jack or Pepper Jack cheese, optional
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Directions
- In a large saucepan combine chicken, water, broth, canned tomatoes and chili powder.
- Bring to a boil, reduce heat, cover and simmer for 5 minutes.
- Add rice and corn. Return to a boil. Reduce heat, simmer uncovered for about 5 minutes.
- Add salsa and heat through. Garnish with cheese if desired.
Freezes and heats up well.
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