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Chicken Corn Salsa Soup

This is a delicious spicy chicken corn soup that warms the belly and cures colds. The corn provides a sweet counterpart to the creamy, spicy soup while the onions add body without a strong onion flavor.

Tastes even better the next day. Make a lot - your guy will want more!"


1 whole boneless, skinless chicken breast
Seasoned salt, salt, pepper
1 14 oz can chicken broth
2 large onions, peeled and chopped
2 cans white corn
2-3 tablespoons chili powder
1 teaspoon cumin
1 16-oz can Taco Bell Thick n Chunky Salsa, medium
1 cup milk
1 8-oz cream cheese


Cut whole chicken breast into two lengthwise. Coat liberally with seasoned salt and pepper. Grill on outdoor grill until completely cooked. Set aside.
In a saucepan, combine chicken broth, onions, corn, chili powder, cumin, and salsa. Heat over medium heat until just beginning to boil.
Allow cream cheese to soften. Mix cream cheese with milk until well blended. Add to corn salsa mixture. Heat over medium heat until very warm. Do not boil!
Cut grilled chicken into chunks and add to soup. Continue to heat until chicken is very warm.
Serve hot. Garnish with a slice of avocado.

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Nutritional Information
Per Serving

no nutrition information available

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