Chicken Salsa Soup Food
SALSA CHICKEN
Perfect for guests or family meals, this chicken is full of color and flavor. The simple sauce is tasty over pork chops, too. Some mornings, I put the ingredients in the slow cooker.-Patty Burk, Nanaimo, British Columbia
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, saute chicken in oil for 3 minutes. Add green pepper; cook for 3 minutes or until peppers are crisp-tender. Stir in salsa; bring to a boil. Reduce hear; simmer, uncovered, for 3 minutes or until chicken juices run clear.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 642mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 5g fiber), Protein 35g protein.
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
SALSA CHICKEN SOUP
If you're in a hurry, but want a delicious homemade soup, this is the recipe for you. It blends beans, salsa, chicken and broth to make a cozy and enjoyable soup.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until rice is done.
- Stir the beans, salsa and chicken in the saucepan and heat through.
Nutrition Facts : Calories 281 calories, Carbohydrate 43.2 g, Cholesterol 30.6 mg, Fat 4.1 g, Fiber 6.5 g, Protein 16.5 g, SaturatedFat 0.8 g, Sodium 1476.7 mg, Sugar 2.9 g
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
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
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
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
Salsa chicken is a 5-ingredient dinner recipe made on your stovetop in just 20 minutes. It's incredibly flavorful and a guaranteed family winner.
Provided by Kristen Stevens
Categories Dinner
Time 20m
Number Of Ingredients 8
Steps:
- Cut the chicken breasts in half lengthwise so that you have 4 thinner pieces. Sprinkle the chicken evenly with the taco seasoning, salt, and pepper.
- Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. Remove the chicken from the pan.
- Add the salsa and corn to the pan and stir, scraping up any bits that have stuck to the bottom of the pan. Lower the heat to medium-low and add the chicken back into the pan. Cover the pan and let the chicken simmer in the salsa for 5-7 minutes, or until the chicken is cooked through.
- Top with the cheese then cover the pan and let the cheese melt, about 1 minute. Serve with some cilantro over the top.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 310 kcal, Sugar 4 g, Sodium 1336 mg, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 12 g, Fiber 2 g, Protein 33 g, Cholesterol 102 mg, UnsaturatedFat 6 g
CHICKEN SALSA SOUP
This tangy Chicken Salsa Soup is quick and delicious! Warm, hearty, and perfect for even the busiest evening, the crowd-pleasing flavors make this soup a family favorite.
Provided by Kimber
Categories Soup
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1.5 cups, Calories 387 kcal, Carbohydrate 32 g, Protein 47 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 116 mg, Sodium 2065 mg, Fiber 8 g, Sugar 7 g, UnsaturatedFat 5 g
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
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
MEXICAN CHICKEN SOUP RECIPE
This is our favorite soup recipe - Mexican Chicken Soup! It's an easy 30 minute meal that's weight watchers approved - this healthy mexican soup is a chicken soup with salsa - and it's SO easy to make and so tasty.
Provided by Dorothy Kern
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and garlic to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the cumin and cook 1 minute.
- Add the broth, tomatoes, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 minutes. Add the chicken to the pan; heat through. Remove the pan from the heat and stir in the cilantro if using.
- Serve the soup with sour cream, cheese and tortilla chips as desired.
Nutrition Facts : ServingSize 1 serving, Calories 167 kcal, Carbohydrate 13 g, Protein 18 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 43 mg, Sodium 1580 mg, Fiber 3 g, Sugar 7 g
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- Soften Cream Cheese: Cut cream cheese into 8 cubes. Set aside to soften while you work on the next step.
- Pressure Cook: Stir together chicken broth, salsa, and taco seasoning in pressure cooker pot (Note 6) until well-mixed. Submerge chicken breasts in mixture. Secure and seal lid (Note 7). Cook for 25 minutes (Note 8) at high pressure, followed by quick pressure release.
- Thicken Soup: Uncover and transfer only chicken breasts to plate; set aside. Whisk together 1 cup of hot liquid from pressure cooker with softened cream cheese in heatproof bowl or liquid measuring glass until smooth, a few minutes. Pour cream cheese mixture into pot, stirring it in.
- Shred Chicken: Turn on saute mode for medium heat. While waiting for liquid to boil, finely shred chicken using two forks and return chicken to pot. Boil soup for a few minutes to combine flavors, stirring frequently, then turn off saute mode.
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From cookeatshare.com
CHICKEN TORTILLA SOUP RECIPE - ROJO'S SALSA
In a slow cooker, stir together chicken broth, Rojo’s Hatch Chile Salsa, corn and black beans; turn heat to low. Next, add shredded chicken to soup. Then, add Coriander, Garlic and Onion. Cook for 1-2 hours until all ingredients are soft to the touch. Spoon chicken tortilla soup into bowls and top with cilantro, tortilla strips and cheese.
From rojossalsa.com
From rojossalsa.com
CHICKEN SALSA SOUP RECIPES
2011-06-14 · Recipes and Cooking; Chicken and Salsa Soup; Chicken and Salsa Soup. Rating: 3.5 stars. 7 Ratings. 5 star values: 2 ; 4 star values: 3 ; 3 star values: 1 ; 2 star values: 0 ; 1 star values: 1 ; Read Reviews ; Add Review; 7 Ratings ; Choose the heat -- mild, medium, or hot -- to suit your taste for this zesty Tex-Mex soup recipe. Source: Better Homes and …
From tfrecipes.com
From tfrecipes.com
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