CHICKEN SALSA SOUP
This soup is great on game days with tortilla chips or on a chilly night with corn muffins. It is so easy & quick that you can make it after work & still eat at a decent time. There are layers of flavor & texture & you can adjust the heat for your family's taste. If it isn't spicy enough, add taco seasoning or chili powder until...
Provided by Amy Meyer
Categories Chicken Soups
Time 1h
Number Of Ingredients 12
Steps:
- 1. Coat the bottom of a stock pot or dutch oven with olive oil and heat on high.
- 2. When the oil is hot, put the chopped up chicken in the oil and cook through and season with salt and pepper. You can use either white or dark meat, it is your choice and works well with both.
- 3. When the chicken has finished cooking, add the can of beans, salsa, chicken stock, garlic powder, onion powder, and cumin. Stir until well mixed.
- 4. Reduce heat and let simmer for about 10 minutes.
- 5. Taste to see if you need more seasoning or salt. If you want more heat, you can add taco seasoning or chili powder.
- 6. Cook for another 15-20 minutes, until it starts to reduce. It is good to taste it here also and if it is tasting a little too salty, that is perfect and it is almost finished.
- 7. Add sour cream and stir well, keeping the heat on low to help breakdown the sour cream and help it blend better.
- 8. Serve into individual bowls and top with cheddar cheese.
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