Chicken Salsa Soup With Tostitos And Mozzarella Cheese Recipes

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CHICKEN SALSA SOUP WITH TOSTITOS AND MOZZARELLA CHEESE!



Chicken Salsa Soup With Tostitos and Mozzarella Cheese! image

This a quick meal that is sure to please! 45 minutes from start to finish. A spicy soup with chicken, salsa, and veggies topped with tostitos and a pile of mozza cheese - yum! You can make it as mild or as hot as you like. By omitting the cheese, this dish can be virtually fat free depending on your chicken broth/stock. You can also substitute the chicken for tofu and the chicken stock for vegetable stock and create a vegetarian dish. Be sure to use firm/extra firm tofu for this version. I combined chicken cooking time with prep time.

Provided by WillCookForSmiles

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts (or equivalent)
1 -1 1/2 cup salsa (mild, medium, or hot, whatever you normally use to dip)
1 1/2 cups corn (fresh, frozen, or canned)
1 medium onion
4 -6 cups chicken stock (or less if you are using bone in chicken)
2 cups water
1 -1 1/2 cup vegetables (soft, ie, broccoli, bell peppers, mushrooms, etc)
1 -2 tablespoon chili powder
1 garlic clove (chopped)
1 (260 g) bag Tostitos Scoops
1 -2 cup mozzarella cheese

Steps:

  • Cube and boil chicken in water and chicken stock.
  • While chicken is cooking (15 min) chop onion, garlic and veggies, and measure corn and salsa.
  • Add onion, veggies, corn, salsa, chili powder, garlic. Cover and bring to a boil and let simmer uncovered for 20-30 minutes.
  • Taste and add salt and pepper (extra chili powder) to your liking.
  • Ladle into bowls and top with tostitos and shredded mozzarella cheese. Enjoy!

Nutrition Facts : Calories 436.6, Fat 17.5, SaturatedFat 4.3, Cholesterol 42.4, Sodium 834.6, Carbohydrate 50.1, Fiber 4.8, Sugar 6.7, Protein 23

CHICKEN SALSA SOUP



Chicken Salsa Soup image

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

2 lbs Tyson chicken breast (boneless, skinless)
1 tbsp oil
3 tbsp taco seasoning
24 oz Pace Picante, Medium ((1 jar))
4 cups chicken broth
1 can sweet corn (drained)
1 can black beans (rinsed and drained)
Juice of 1 lime
Cilantro
Shredded cheddar cheese
Sour cream
Tortilla chips

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

SALSA CHICKEN



Salsa Chicken image

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Provided by Faye

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C)
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g

SALSA CHICKEN SOUP



Salsa Chicken Soup image

"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

1/2 pound boneless skinless chicken breasts, cubed
1 can (14-1/2 ounces) chicken broth
1-3/4 cups water
1 to 2 teaspoons chili powder
1 cup frozen corn
1 cup salsa
Shredded Monterey Jack cheese or pepper Jack cheese, optional

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

CHICKEN TORTILLA SOUP V



Chicken Tortilla Soup V image

An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

Provided by Betty

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Yield 4

Number Of Ingredients 12

2 skinless, boneless chicken breasts, cut into cubes
½ teaspoon olive oil
½ teaspoon minced garlic
¼ teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
½ teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
½ cup shredded Monterey Jack cheese

Steps:

  • In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  • Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Nutrition Facts : Calories 486.3 calories, Carbohydrate 55.2 g, Cholesterol 51.3 mg, Fat 19.8 g, Fiber 5.9 g, Protein 25.2 g, SaturatedFat 4.7 g, Sodium 1617.8 mg, Sugar 6.7 g

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