Chicken Salsa Soup With Tostitos and Mozzarella Cheese! |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This a quick meal that is sure to please! 45 minutes from start to finish. A spicy soup with chicken, salsa, and veggies topped with tostitos and a pile of mozza cheese - yum! You can make it as mild or as hot as you like. By omitting the cheese, this dish can be virtually fat free depending on your chicken broth/stock. You can also substitute the chicken for tofu and the chicken stock for vegetable stock and create a vegetarian dish. Be sure to use firm/extra firm tofu for this version. I combined chicken cooking time with prep time. Ingredients:
2 boneless skinless chicken breasts (or equivalent) |
1 -1 1/2 cup salsa (mild, medium, or hot, whatever you normally use to dip) |
1 1/2 cups corn (fresh, frozen, or canned) |
1 medium onion |
4 -6 cups chicken stock (or less if you are using bone in chicken) |
2 cups water |
1 -1 1/2 cup vegetables (soft, ie, broccoli, bell peppers, mushrooms, etc) |
1 -2 tablespoon chili powder |
1 garlic clove (chopped) |
1 (260 g) bag tostitos scoops |
1 -2 cup mozzarella cheese |
Directions:
1. Cube and boil chicken in water and chicken stock.
2. While chicken is cooking (15 min) chop onion, garlic and veggies, and measure corn and salsa.
3. Add onion, veggies, corn, salsa, chili powder, garlic. Cover and bring to a boil and let simmer uncovered for 20-30 minutes.
4. Taste and add salt and pepper (extra chili powder) to your liking.
5. Ladle into bowls and top with tostitos and shredded mozzarella cheese. Enjoy!
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