CHICKEN SALSA SOUP
This tangy Chicken Salsa Soup is quick and delicious! Warm, hearty, and perfect for even the busiest evening, the crowd-pleasing flavors make this soup a family favorite.
Provided by Kimber
Categories Soup
Number Of Ingredients 12
Steps:
- Cut chicken into bite-size pieces.
- Heat oil in a large Dutch oven over medium high heat. Once hot, add chicken and taco seasoning and cook for 2-3 minutes per side, or until seared on each side.
- Add Pace Picante, broth, corn, and black beans. Bring to a simmer, cover, and let cook for 8 minutes.
- Remove from the heat, squeeze fresh lime juice over the top and stir the soup.
- Serve warm with your choice of toppings.
Nutrition Facts : ServingSize 1.5 cups, Calories 387 kcal, Carbohydrate 32 g, Protein 47 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 116 mg, Sodium 2065 mg, Fiber 8 g, Sugar 7 g, UnsaturatedFat 5 g
BANDERS CHICKEN SALSA SOUP
Yummy, easy, cheap, fast and filling. Husband tested and approved, lol. There are a gazillion different things you could add to this, and I have tried most of them with success. This is the basic, barebones recipe. Explore to your heart's content!
Provided by BandersnatchKS
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Open all cans.
- Add all ingredients to pot.
- bring to a boil.
- reduce heat and simmer 20 minutes, or until everything is heated through.
- Serve with shredded cheese for extra super yumminess, and tortilla chips or saltines on the side.
CREAMY SALSA SOUP
Make this soup as mild or fiery as you like -- just choose the jarred salsa accordingly.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Place tortilla on a baking sheet and bake until crisp and golden, about 8 minutes.
- Meanwhile, combine salsa and chicken broth in a medium saucepan; bring to a boil over medium-high. Transfer to a blender along with heavy cream and blend until smooth (use caution when blending hot liquids); season with salt and pepper. Divide soup between two bowls and top with tortilla strips, avocado, and cilantro.
Nutrition Facts : Calories 227 g, Fat 13 g, Fiber 4 g, Protein 2 g, SaturatedFat 5 g
SALSA CHICKEN SOUP
"You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. "Since my husband loves spicy foods, I sometimes use medium or hot salsa in this recipe for extra zip."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; 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.
Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 481mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
SIMPLE SALSA SOUP
I am so excited about this soup! It is a chicken broth soup flavored and "textured" by a bright salsa puree and has mozzarella melting in the bottom of the bowl! It is extremely simple to make. If the directions seem long, it's only because I've given lots of notes. Very little chopping and very little cooking to this recipe. I think the melting mozzarella makes this broth soup special! What I like most about serving this low-cal soup is that it can be easily adjusted to meet the taste of your guests . There are garnishes that add the finishing touches to the soup and make this recipe fun for entertaining. You can add any of the garnishes to the soup immediately before serving if you prefer, but I would NOT add the sour cream. Even if you temper the sour cream, it makes the soup cloudy. I simply put a small dish of sour cream on the table for each guest. I dip the tip of my spoon in the sour cream and then take soup on to the spoon. I'm one of those "perfect bite" kind of people, that's why I love serving the soup with the garnishes!! Enjoy!!
Provided by Mrs Goodall
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place broth into your favorite soup pot. Heat broth on medium.
- Meanwhile, in a food processor (if you don't have one, use a blender), chop the onion and garlic, using 1 second pulses until well chopped, but not mushy, about 8 pulses.
- Add tomatoes, jalapeños, cumin, 1 tablespoon lime juice and pulse until mixture is very fine, almost pureed.
- You should have just about 1 cup of salsa.
- Turn up heat under soup.
- Add shredded chicken to broth.
- When soup just starts to simmer add salsa mixture, 1 tsp lime juice, and 1 tablespoon cumin.
- Quickly stir and remove from heat. (You just want to incorporate the salsa, not cook it).
- Adjust seasonings to taste.
- To Serve:.
- Cut mozzarella into to half inch thick round slices and place slices in bottom of soup bowls.
- Ladle the simmering broth into bowls over the cheese.
- Let the soup sit for about 2 minutes, to allow the heat of the soup to soften the mozzarella.
- Serve with garnishes on the side.
- (If you choose to add the garnishes before serving, add them right before serving so as not to cook the cilantro or avocado. I do not recommend adding the sour cream ahead of time).
- Make sure to tell your guests that there is wonderful melted cheese on the bottom of the bowl!
- Enjoy!
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