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.