|
Salsa Chicken Soup
½ pound boneless, skinless chicken breasts, cubed
1 can (14.5 ounces) chicken broth
1 ¾ cups water
1 to 2 tsp. Chili powder
2 cups frozen corn
1 cup salsa
Shredded cheddar, Monterey jack or pepper-jack cheese
In a large saucepan, combine 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; heat through. Top with shredded cheese if desired.
__________________
Desirae
Child of God, Wife to Sean and
Momma to Aidan & Colin

But they that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles; they shall run and not be weary; they shall walk, and not faint.
Isaiah 40:31
|