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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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. Yield: 6 servings.
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