Salsa Corn Soup With Chicken
19 Apr 2010
|Chicken broth||3 Quart|
|Boneless, skinless, chicken breasts||2 Pound, cooked and diced|
|Frozen whole kernel corn||20 Ounce, thawed (2 Packages, 10 Ounce Each)|
|Natural salsa||44 Ounce (4 Jars, 11 Ounce Each)|
|Carrots||4 Large, diced|
Bring chicken broth to a boil in Dutch oven.
Add chicken, corn Salsa and carrots.
Bring to a boil.
Reduce heat and simmer until carrots are tender.
Salsa Corn Soup With Chicken Recipe