Banders Chicken Salsa Soup Recipes

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BANDERS CHICKEN SALSA SOUP



Banders Chicken Salsa Soup image

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

2 cups diced cooked chicken
1 (15 ounce) can chicken broth
2 cups water
1 (16 ounce) jar your favorite salsa
1 (15 ounce) can black beans
1 cup frozen corn
1/4 teaspoon cumin
1/4 teaspoon black pepper

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.

SALSA CHICKEN RICE CASSEROLE



Salsa Chicken Rice Casserole image

Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry.

Provided by Gweneth

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 9

1 ⅓ cups uncooked white rice
2 ⅔ cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 ½ cups mild salsa

Steps:

  • Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
  • Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
  • Bake in preheated oven for about 40 minutes, or until bubbly.

Nutrition Facts : Calories 476.7 calories, Carbohydrate 34.8 g, Cholesterol 88.3 mg, Fat 23.9 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 12.9 g, Sodium 1143.2 mg, Sugar 3.2 g

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