Banders Chicken Salsa Soup Recipes

SALSA CHICKEN SOUP

"You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. "Since my husband loves spicy foods, I sometimes use medium or hot salsa in this recipe for extra zip."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Salsa Chicken Soup image

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.

Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 481mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

Ingredients

1/2 pound boneless skinless chicken breasts, cubed
1 can (14-1/2 ounces) chicken broth
1-3/4 cups water
1 to 2 teaspoons chili powder
1 cup frozen corn
1 cup salsa
Shredded Monterey Jack cheese or pepper Jack cheese, optional

BANDERS CHICKEN SALSA SOUP

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

Banders Chicken Salsa Soup image

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.

Ingredients

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

SIMPLE SALSA SOUP

I am so excited about this soup! It is a chicken broth soup flavored and "textured" by a bright salsa puree and has mozzarella melting in the bottom of the bowl! It is extremely simple to make. If the directions seem long, it's only because I've given lots of notes. Very little chopping and very little cooking to this recipe. I think the melting mozzarella makes this broth soup special! What I like most about serving this low-cal soup is that it can be easily adjusted to meet the taste of your guests . There are garnishes that add the finishing touches to the soup and make this recipe fun for entertaining. You can add any of the garnishes to the soup immediately before serving if you prefer, but I would NOT add the sour cream. Even if you temper the sour cream, it makes the soup cloudy. I simply put a small dish of sour cream on the table for each guest. I dip the tip of my spoon in the sour cream and then take soup on to the spoon. I'm one of those "perfect bite" kind of people, that's why I love serving the soup with the garnishes!! Enjoy!!

Provided by Mrs Goodall

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Simple Salsa Soup image

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!

Ingredients

6 ounces cherry tomatoes, grape tomatoes may be substituted (approximately 1 cup)
1 cup red onion, chopped into large pieces (about 1/4 of a large red onion)
3 garlic cloves, peeled
1 teaspoon cumin, preferably ground fresh
1 tablespoon lime juice, fresh
1/2 jalapeno, seeded with ribs removed and chopped large
3 1/2 cups chicken broth, preferably low-sodium (two 14 ounce cans)
1 teaspoon lime juice, fresh
1 tablespoon cumin, fresh ground
1 1/2 cups cooked chicken, shredded
8 ounces fresh mozzarella cheese, purchased in a ball NOT grated (NOTE! Do NOT add cheese to soup pot)
cilantro, chopped medium to medium fine
jalapeno, chopped fine (use other half of jalapeno)
avocado, cubed (1 or 2 avocados depending on need)
sour cream

CHICKEN SALSA SOUP WITH TOSTITOS AND MOZZARELLA CHEESE!

This a quick meal that is sure to please! 45 minutes from start to finish. A spicy soup with chicken, salsa, and veggies topped with tostitos and a pile of mozza cheese - yum! You can make it as mild or as hot as you like. By omitting the cheese, this dish can be virtually fat free depending on your chicken broth/stock. You can also substitute the chicken for tofu and the chicken stock for vegetable stock and create a vegetarian dish. Be sure to use firm/extra firm tofu for this version. I combined chicken cooking time with prep time.

Provided by WillCookForSmiles

Categories Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Chicken Salsa Soup With Tostitos and Mozzarella Cheese! image

Steps:

Cube and boil chicken in water and chicken stock.
While chicken is cooking (15 min) chop onion, garlic and veggies, and measure corn and salsa.
Add onion, veggies, corn, salsa, chili powder, garlic. Cover and bring to a boil and let simmer uncovered for 20-30 minutes.
Taste and add salt and pepper (extra chili powder) to your liking.
Ladle into bowls and top with tostitos and shredded mozzarella cheese. Enjoy!

Nutrition Facts : Calories 436.6, Fat 17.5, SaturatedFat 4.3, Cholesterol 42.4, Sodium 834.6, Carbohydrate 50.1, Fiber 4.8, Sugar 6.7, Protein 23

Ingredients

2 boneless skinless chicken breasts (or equivalent)
1 -1 1/2 cup salsa (mild, medium, or hot, whatever you normally use to dip)
1 1/2 cups corn (fresh, frozen, or canned)
1 medium onion
4 -6 cups chicken stock (or less if you are using bone in chicken)
2 cups water
1 -1 1/2 cup vegetables (soft, ie, broccoli, bell peppers, mushrooms, etc)
1 -2 tablespoon chili powder
1 garlic clove (chopped)
1 (260 g) bag Tostitos Scoops
1 -2 cup mozzarella cheese

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Banders Chicken Salsa Soup Recipes

SALSA CHICKEN SOUP

"You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. "Since my husband loves spicy foods, I sometimes use medium or hot salsa in this recipe for extra zip."

BANDERS CHICKEN SALSA SOUP

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!

SIMPLE SALSA SOUP

CHICKEN SALSA SOUP WITH TOSTITOS AND MOZZARELLA CHEESE!

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