The temperatures have finally taken a steady nosedive around our neck of the woods and to us that means it’s time to whip out our recipe books and whip up lots of comfort food. And as we head into another weekend we couldn't NOT share this delectable bowl of deliciousness.
This soup is simple to make (and inexpensive, too!) and is perfect way to warm up on chilly nights. From the tortilla chip base to the tip of the sour cream and shredded cheese topping, there is nothing we didn’t like about this recipe (as evidenced by our completely empty bowls and total lack of leftovers!)
Here’s a hint for anyone wanting to give it a try: Use a rotisserie chicken bought already made at the grocery store. It cuts your prep time nearly in half! We paired ours with mini cornbread muffins and cider and it was a fall feast we will definitely have again.
So who gets this credit for this delight? We’re sure there are plenty of people out there who have made this (or variations of it) before us, but this recipe actually came from Heather’s mom! So—thanks, Mom!
We hope you have a safe and happy weekend! See you next week for more Copy Cat Crafting fun!
Chicken Corn Salsa Soup
½ pound boneless skinless chicken breasts (cubed)
1-can (14 ½ oz) Chicken Broth
1 ¾ Cups Water
1 to 2 tsps. Chili Powder
1-Cup frozen corn
1-Cup Salsa
Shredded Monterey Jack Cheese
1-Dollop Sour Cream (our own personal addition)
Bring Chicken, broth, water, and chili powder 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. Line bottom of soup bowl with tortilla chips, pour soup over chips and garnish with cheese and sour cream.
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