Recipe: Salsa Chicken Soup

I probably should think of a better name for this recipe.  In our house, we have Salsa Chicken about once a month.  It's Boneless skinless chicken breasts with 1-2 cups of salsa poured over it and baked in the oven for about 30 minutes. Top with cheese and serve with rice.

 

Recently, I've been crockpot cooking 2-3 days per week.  It gives us a chance to have a yummy home cooked meal without 1-2 hours in the kitchen. When you cook in the crockpot, the crockpot seals in the moisture of the meat, so it's a lot more "soupy" than if you cook the same dish in the oven.  After a few meals of Salsa Chicken in the crockpot I added a few more ingredients and Salsa Chicken soup was born.

Salsa Chicken Soup

Serves 4-6

• 1 lb. boneless, skinless chicken pieces


• 1-2 cups salsa of your choice


• 1 small can of fiesta corn


• 1 handful of rice (about 1/2 cup)


• 1 can of chicken stock

1. Combine chicken, salsa, corn and stock in the crockpot.  Cook on low for 6-8 hours.


2. Fork shred chicken, return to crockpot.


3. Add rice, turn crockpot up to high for 1 hour.


4. Serve in a bowl topped with tortilla chips and cheese.

I serve this soup with a green salad and warmed flour tortillas. I'm told this soup is good with a splash of Srircha.

 

The leftovers will thicken up, you can use it as burrito filling or quesadilla filler. This is a pretty cheap meal.  You can use other cuts of chicken, but it should be skinless.  When You fork shred the chicken, remove and discard the bones.  If you opt not to use skinless chicken, remove the skin when you shred the meat.