Mysty PfefferChicken Salsa & Tortilla Soup is easy and delicious!
No surprises here! I made my first chicken salsa soup 20 years ago watching the Food Network. It’s been a favorite ever since! I’ve changed it up several times and it still tastes amazing. When I made this for a cousin last week, I wanted to use mostly frozen vegetables so it would be easier for her to replicate.
It turned out pretty good!
Chicken Salsa & Tortilla Soup
Ingredients
- 2 Chicken Breast
- 1 8 oz. Jar Salsa
- 2 cloves Garlic
- 1 Cup Corn
- 1-2 Cups Chopped Yellow Squash
- 2 Tomatoes
- 2 Tsp. Paprika
- 2 Tsp. Coriander
- 2 Tsp. Onion Powder
- 2 Sprigs Fresh Oregano
- 4 cups Chicken Broth
- 1 12 ounce Bag Three Pepper & Onion blend (red/green/yellow)
Instructions
- Season the chicken with spices and chop; place it in a saucepot with 1/2 cup of the broth, minced garlic and chopped onions. Saute until just tender, then add the corn, squash, peppers, tomatoes, salsa, and oregano. Add the chicken broth and simmer about 30 minutes. Top with fresh tortillas!
Nutrition
What God puts in the garden is good!
But I have trusted in your steadfast love;
Psalm 13:4-6 ESV – lest my enemy say, “I have prevailed – Bible Gateway
my heart shall rejoice in your salvation.
I will sing to the Lord,
because he has dealt bountifully with me.
Check out the blog for more soup recipes! Or if you need help with lifestyle change and coaching for better health and would like a National Board-Certified Health Coach, who is also an RN, I am accepting appointments here!
