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Mexican Fast Chicken Salsa Soup And Quick Recipes
Mexican Soup And Salsa: Fast Salsa Soup
One Pot Soup 'n' Salsa
[Makes 4 good sized servings in less than 25 minutes.]
This is a warm and inviting salsa-enhanced soup that is hearty and has the bite of Mexican spices all at once.
This is fast to make, easy to serve, and delicious to eat.
Use your favorite brand of ready made salsa that contains the spices and other ingredients that you enjoy, or make your own.
- 1 Tablespoon Olive Oil
- 1 16-24 ounce jar of your favorite Salsa, or equivalent amount of your own, homemade
- Can or box of low-sodium Chicken Stock (at least 32 ounces)
- The juice of one Lime.
- 1 Pound of boneless and skinless white meat chicken, cut to bite size
- 1 14 - 16 ounce Can of Black Beans, drained and rinsed
- 1.5 Cups Frozen Corn, or even better - cut fresh corn from the cob
- ¼ to 1/2 Cup Cilantro, to taste
- Pinch of ground Red Pepper (optional)
- 3/4 Cup Mexican or Nacho style shredded cheeses (usually 3 -4 types on the same package)
- 1 Large Avocado cute into bite size chunks
- Tortilla Chips. White, yellow, plan or flavored (Lime are very good!)
- Chopped white, Spanish or green onion or scallions to garnish on top, if desired.
- Heat the Olive Oil over a medium-high to high heat in deep, heavy skillet or in a Dutch oven. If you like, add a pinch of red pepper to the oil and stir briefly.
- When oil is hot and barely smoking, add your salsa.
- Cook the salsa and oil together, stirring constantly so that it does not burn or stick, until the mixture is heated through for about 2 minutes.
- Next, add the chicken stock and stir all to blend well and bring this mixture to a full boil, and then reduce heat to medium low.
- Add the chicken, the beans, and the corn. Blend well and watch this mixture for a few minutes to see that it remains at a simmer, adjusting the heat as needed. Then add Lime juice.
- Simmer the salsa soup until the chicken meat is completely cooked - only 5 to 7 minutes.
- Turn off heat under the cooking vessel and stir in the cilantro, blending briefly.
- Ladle your finished salsa soup into four soup bowls or any sport of deep individual bowls. Stir in the cheeses very briefly and avocado chunks on top without stirring. Toss a bit of cheese on top of that. Top with a few tortilla chips stuck in to the salsa soup around the rim of the bow, crush chips over the tops of the dish, or even crushed corn chips.
- Serve with a bowl of large tortilla chips for extra dipping fun.
White Corn Salsa
Takes less than 15 minutes.
If you prepare this salsa for the Salsa Soup, use white corn in the salsa and yellow or mixed corn in the larger recipe for a variety of good flavors and textures.
- One Can, 14 - 16 ounces, of low-sodium diced Tomatoes (with green chilies added, if you can find them). Or use the equivalent weight of fresh tomatoes.
- ½ cup white corn kernels, fresh or frozen.
- 1/2 or 3/4 Cup of chopped Green, Orange, or Yellow bell pepper
- 2 Scallions or Green onions, sliced thin
- 1 Tablespoon white wine or white wine vinegar
- Juice of ½ Lime
- 1 teaspoon dried Cilantro
- ½ teaspoon ground Cumin for a slightly smoky flavor
- ¼ teaspoon fresh ground Black Pepper
- ½ teaspoon minced Garlic, if desired.
- A pinch of ground red pepper, optional, if not already to be used in the Salsa Soup.
- Mix all of the ingredients gently and refrigerate until serving time or use in Salsa Soup.
© 2008 Patty Inglish