Chicken Soup with Salsa
Make the chicken ahead of time for even a faster dinnertime meal.
3 quarts GF chicken broth (Check label for allergens!)
2 pounds boneless skinless chicken breasts, cooked and diced
2 packages (10 ounces each) frozen whole kernel corn, thawed
4 jars Salsa (11 ounces each) (Check label for allergens!)
4 large carrots, diced
Bring chicken broth to a boil in a large pot. Add chicken, corn, Salsa and carrots. Bring to a boil. Reduce heat and simmer until carrots are tender. Makes about 8 servings.
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