We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. —Gloria Huse, Simpsonville, South Carolina
Ingredients
- 2 teaspoons olive oil
- 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
- 1 tablespoon reduced-sodium taco seasoning
- 1 cup frozen corn
- 1 cup salsa
- 1 carton (32 ounces) reduced-sodium chicken broth
Directions
- In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning.
- Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.
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