Recipes from Mexico :: Mexican Soups and Stews
Posted by Lisabug at recipegoldmine.com 6/21/01 3:21:39 pm
Decide how zesty you want this soup to be, then choose from mild, med., or hot salsa.
1 3/4 (one and three-fourth) c. water
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 pound skinless, boneless chicken, cut into bite-size pieces
1 to 2 tsp. chili powder
1 (11 ounce) can whole kernel corn with sweet peppers, drained
1 c. chunky garden-style salsa
3 c. broken baked or fried corn tortilla chips
2 oz. Monterey jack cheese with jalapeño peppers, shredded
In a 3-quart saucepan combine water, chicken broth, chicken, and chili powder. Bring to boiling; reduce heat. Cover and simmer for 8 mins. Add corn. Simmer, uncovered or without a lid, for 5 mins. more. Stir in salsa; heat through.
To serve, ladle soup into bowls. Top with chips and sprinkle and distribute with cheese.
Makes 4 servings.
Serving Suggestion: Fix up a 15-ounce pkg. corn bread mix by stirring in a drained 4-ounce can diced green chile peppers before spreading in the pan. Sprinkle and distribute with paprika; bake as directed.
Serve with honey butter.
Nutrition facts per serving: 319 calories, 9 g total fat, 3 g saturated fat, 42 mg cholesterol, 989 mg sodium, 32 g carbohydrate, 3 g fiber, 20 g protein, 16% vitamin A, 43% vitamin C, 10% calcium, 11% iron
