The first time that I tried Chicken Salsa Soup was over a year ago, and it was from a little restaurant in Chesapeake, VA.  I loved it.  I was a little surprised that a cup of soup was $3.49, but that didn’t stop me from ordering it again. Unfortunately, I don’t live in Chesapeake and the restaurant doesn’t deliver to my front door; therefore,  I took to the internet to find a recipe that would satisfy my craving for this soup.  The first recipe that I tried was BANDERS CHICKEN SALSA SOUP, and it became my “go to” recipe. You can use canned chicken, you can boil a couple of pieces of chicken, or you can use rotisserie chicken.  I have found that it tastes wonderful every time (even if you don’t use 2 full cups of chicken).  I usually make it with leftover rotisserie chicken.  It can be topped with cheese, sour cream, tortilla strips or chips.  In this photograph, I used leftover rotisserie chicken I just pulled it off the bone and threw it in the pot. This recipe is delicious just the way it is written or you can use it as a base and tweak it to make it your own.  I definitely recommend giving this recipe a try.

                   Cook Time:  Ready in 30 min      —           Yield: 4-6 servings                  


  • 2 cups diced cooked chicken
  • 1 (15 ounce) can  chicken broth 
  • 2 cups of water
  • 1 (16 ounce) jar your favorite salsa
  • 1 (15 ounce) can black beans
  • 1 cup of frozen corn
  • ¼ teaspoon cumin
  • ¼ teaspoon black pepper


Add all ingredients to a pot

Bring to a boil

Reduce heat and simmer 20 minutes, or until everything is heated through

Serve with shredded cheese for extra super yumminess, and tortilla chips or saltines on the side.

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