Chicken Corn Salsa SoupUser Submitted Recipe
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.