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SALSA CHICKEN SOUP
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INGREDIENTS
- 6 oz. Chicken Breast, cubed
- 1 can (14 1/2 oz) Chicken Broth
- 13/4 cup Water
- 1 can (14 1/2 oz) Diced Tomatoes
- 1 cup Rice, cooked
- 2 tsp. Chili Powder
- 1 cup Frozen Corn
- 1 cup Salsa
- Shredded Monterey Jack or Pepper Jack cheese, optional
DIRECTIONS
In a large saucepan, combine chicken, broth, water, canned tomatoes and chili powder. Bring to a boil, reduce heat; cover and simmer for 5 minutes. Add corn and rice. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.
8 – 1 cup Servings = 11/2 Points per Cup
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