Best Chicken And Salsa Soup Recipes

CROCKPOT SALSA CHICKEN AND BLACK BEAN SOUP

Steps:

• In a 4 quart or larger crockpot, combine all ingredients except sour cream.
• Cook on low for 6-8 hours or high for 4-5 hours.
• Stir in 1/2 cup sour cream.
• To thicken, you could using and immersible blender to blend some of the soup.
• Garnish and serve.

CHICKEN SALSA SOUP WITH TOSTITOS AND MOZZARELLA CHEESE!

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!

SALSA VERDE CHICKEN AND RICE TORTILLA SOUP

Steps:

• Measure water into a pot and bring to a boil over medium-high heat. Add chicken, Knorr® Fiesta SidesTM - Mexican Rice, red bell pepper, and salsa verde. Reduce to a low and simmer until the rice is fully cooked, about 10 minutes. Stir in lime juice, continue to simmer for another 2 minutes.
• Serve in bowls topped with crushed tortilla chips.

CHICKEN AND CORN SOUP WITH CHILE-MINT SALSA

Steps:

• For chile-mint salsa:
• Char chiles over a gas flame or under a broiler, turning occasionally, until blackened all over (this adds a smoky flavor and makes the skins easy to remove). Let cool. Using a small knife, scrape skin from chiles; discard. Coarsely chop chiles (for a milder salsa, discard seeds).
• Make a paste by mincing garlic and 1 teaspoon salt on a work surface, scraping with the side of knife occasionally. Add chiles and finely chop, then add mint and finely chop. Transfer to a bowl; stir in oil. Season with more salt, if desired. DO AHEAD: Salsa can be made 1 day ahead. Cover; chill. Return to room temperature before using.
• For soup:
• Place chicken and broth in a large heavy pot. Add water just to cover chicken. Bring to a simmer over high heat, skimming the surface occasionally (foam can add bitter flavors to soup; discard it as you skim). Reduce heat to medium-low; simmer, continuing to skim surface occasionally, for 5 minutes. Add corn cobs, halved onion, garlic, carrot, celery, peppercorns, bay leaves, and 2 teaspoons salt. Reduce heat to low and simmer until breast meat is just cooked through, 15-20 minutes.
• Transfer chicken to a cutting board; let cool slightly. Cut off breast meat; set aside (cooking breast meat longer will make it tough). Return chicken to pot. Simmer over low heat until legs and thighs are cooked through, about 20 minutes longer.
• Remove pot from heat. Transfer chicken to a platter; let cool slightly. Strain broth through a fine-mesh sieve into another large pot; discard solids. Shred all chicken meat, discarding skin and bones.
• Bring strained broth to a simmer. Add corn kernels and cook until heated through, about 3 minutes. Add red onion; cook until crisp-tender, about 5 minutes. Add chicken; simmer, stirring occasionally, until heated through, about 5 minutes. Season with salt.
• For garnishes:
• Divide soup among warm bowls. Garnish with tomato and tortilla chips. Squeeze lime wedges over; add wedges to soup. Serve, passing chile-mint salsa and sea salt alongside.

CHICKEN AND CORN SOUP WITH CHILE-MINT SALSA-QA

Steps:

• Char chiles over a gas flame or under a broiler, turning occasionally, until blackened all over (this adds a smoky flavor and makes the skins easy to remove). Let cool. Using a small knife, scrape skin from chiles; discard. Coarsely chop chiles (for a milder salsa, discard seeds). Testing

CHICKEN AND SALSA SOUP

Steps:

• Combine chix, water, broth and chili powder in large saucepan. Bring to a boil. Reduce heat to low. Cover and cook for 8 mins. Add corn. Uncover, cook for 5 minutes or until chix is no longer pink. Stir in salsa, heath thru. Sprinkle chz over each serving. Serve with Tortilla chips.