Salsa Chicken Soup Recipes

SALSA CHICKEN SOUP

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.

CHICKEN SALSA SOUP

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.

SALSA ROJA CHICKEN

Steps:

• Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.
• Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.
• Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.
• Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.
• Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.

SALSA CHICKEN

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.

SIMPLE SALSA SOUP

Steps:

• Place broth into your favorite soup pot. Heat broth on medium.
• Meanwhile, in a food processor (if you don't have one, use a blender), chop the onion and garlic, using 1 second pulses until well chopped, but not mushy, about 8 pulses.
• Add tomatoes, jalapeños, cumin, 1 tablespoon lime juice and pulse until mixture is very fine, almost pureed.
• You should have just about 1 cup of salsa.
• Turn up heat under soup.
• Add shredded chicken to broth.
• When soup just starts to simmer add salsa mixture, 1 tsp lime juice, and 1 tablespoon cumin.
• Quickly stir and remove from heat. (You just want to incorporate the salsa, not cook it).
• Adjust seasonings to taste.
• To Serve:.
• Cut mozzarella into to half inch thick round slices and place slices in bottom of soup bowls.
• Ladle the simmering broth into bowls over the cheese.
• Let the soup sit for about 2 minutes, to allow the heat of the soup to soften the mozzarella.
• Serve with garnishes on the side.
• (If you choose to add the garnishes before serving, add them right before serving so as not to cook the cilantro or avocado. I do not recommend adding the sour cream ahead of time).
• Make sure to tell your guests that there is wonderful melted cheese on the bottom of the bowl!
• Enjoy!

BANDERS CHICKEN SALSA SOUP

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.