I'm too wiped out today to go through my cookbooks and find the casserole I was thinking of posting. So I'm going to go ahead and post the soup recipe I already have typed out and saved on my computer.
This soup is REALLY easy and quick!!! Although, it seemed really weird to me at first to put the RAW chicken into the pot and not cook it first somehow, but I figured, that's what the recipe said, so I went ahead and tried it. Turned out PERFECT!!! I do suggest you make sure the chicken breasts are well trimmed. Any fat on it will make the soup really slimy, especially when re-heated for leftovers.
Also, I like to add a lot more chili powder than it says. I usually end up putting in a total of 5-10 tablespoons of chili powder. I've played around with this recipe a lot. It's really easy to make this one slightly different so it doesn't taste like the same old thing time after time.
Here's a list of things that I've added to it (not all at the same time, mind you!) and whether they have worked, in my family's opinion, or not:
Chicken Salsa Soup
2 (8 oz. ea) boneless, skinless chicken breast halves cut into bite-size pieces
1 3/4 cups water
1 (14.5-oz.) can reduced-sodium chicken broth
1 1/2 teaspoons chili powder
1 1/2 cups loose-pack frozen whole kernel corn
1 cup ORTEGA Salsa - Thick & Chunky (Medium)
1/2 cup shredded Monterey Jack cheese with jalapeño peppers
3 cups tortilla chips (optional)
Combine chicken, water, broth and chili powder in large saucepan. Bring to a boil. Reduce heat to low. Cover; cook for 8 minutes. Add corn. Uncover; cook for 5 minutes or until chicken is no longer pink. Stir in salsa; heat through. Sprinkle cheese over each serving. Serve with tortilla chips.
This soup is REALLY easy and quick!!! Although, it seemed really weird to me at first to put the RAW chicken into the pot and not cook it first somehow, but I figured, that's what the recipe said, so I went ahead and tried it. Turned out PERFECT!!! I do suggest you make sure the chicken breasts are well trimmed. Any fat on it will make the soup really slimy, especially when re-heated for leftovers.
Also, I like to add a lot more chili powder than it says. I usually end up putting in a total of 5-10 tablespoons of chili powder. I've played around with this recipe a lot. It's really easy to make this one slightly different so it doesn't taste like the same old thing time after time.
Here's a list of things that I've added to it (not all at the same time, mind you!) and whether they have worked, in my family's opinion, or not:
- Pinto beans - YUCK! Never again in this soup in my house!
- Kidney beans - Actually, it was quite yummy!!!
- Potatoes (cut into bite sized pieces) - VERY YUMMY!!! We now put them in every time. This recipe should have been written with potatoes as one of the main ingredients! Just make sure to cook them before putting them in the soup, since the cook time in this recipe isn't long enough to get the potatoes cooked.
- Diced green chilies - Very tasty.
- Diced jalapenos - Good flavor, adds extra spice when wanted.
- Frito's instead of tortilla chips - I personally like the flavor of Frito's on this soup instead of plain tortilla chips.
- Bell peppers - I just don't think bell peppers taste right in this soup. Kinda grossed me out.
Chicken Salsa Soup
2 (8 oz. ea) boneless, skinless chicken breast halves cut into bite-size pieces
1 3/4 cups water
1 (14.5-oz.) can reduced-sodium chicken broth
1 1/2 teaspoons chili powder
1 1/2 cups loose-pack frozen whole kernel corn
1 cup ORTEGA Salsa - Thick & Chunky (Medium)
1/2 cup shredded Monterey Jack cheese with jalapeño peppers
3 cups tortilla chips (optional)
Combine chicken, water, broth and chili powder in large saucepan. Bring to a boil. Reduce heat to low. Cover; cook for 8 minutes. Add corn. Uncover; cook for 5 minutes or until chicken is no longer pink. Stir in salsa; heat through. Sprinkle cheese over each serving. Serve with tortilla chips.
I am so wiped out today from the Buffett concert last night that I just didn't have the energy to go through my recipes and pick one, and I'm not willing to post a recipe I haven't actually made. But I've since gone through my recipes, now that the kiddos are in bed, and I'll get it typed out tonight so I can post it tomorrow afternoon.
