Salsa Chicken Soup
Why I Love This Recipe
Ingredients You'll Need
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
