Friday, March 5, 2010

Salsa Chicken Soup

2 cups cooked chicken (about 2 breasts)
1 TB dried minced onion
2 tsp garlic powder
1/2 TB ground cumin
4 cups chicken broth (2-16 oz cans)
1-24 oz jar chunky salsa (desired hotness)
1-15 oz can corn, drained
2-15 oz cans black beans, rinsed and drained
1 bag baked tortilla chips
Shredded cheddar cheese and light sour cream for garnish, if desired

Shred or dice cooked chicken. Add onion, garlic, cumin, water, broth, salsa, corn, black beans with chicken to a pot. Bring to a gentle boil, and cook 10-15 minutes, or until done. To serve, top with chips, cheese, and sour cream if desired. Serves 8-10. Notes: If using a slow-cooker, put all ingredients in the pot and cook on high 3-4 hours, or on low 5-7 hours. If you have leftover soup, make a Salsa Chicken Rice Casserole by stirring in cooked rice; top with cheddar or Monterey Jack cheese. Thanks CJ!

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