Chicken Salsa Soup
Start with two quarts of homemade or store-bought chicken broth. (I boil the remains of a rotisserie chicken.)
One pint of salsa. (I use homemade, with the spice level set to medium.)
One package of Soup Vegetables. The mix from Weis Market is perfect, with potatoes, carrots, onions, okra, etc. (I wanted a little more corn in this batch, so I also added a 12-ounce package of frozen sweet corn.)
Simmer till veggies are tender.
Depending on the flavor of the broth at this point, I have been known to add some chicken bouillon to perk it up.
Stir in some chopped chicken (the breasts from the rotisserie chicken are perfect) and two cans of black beans, drained but not rinsed.
Simmer for about ten minutes, and your soup is ready to serve.
These are the soup-mix vegetables. I keep at least one package in the freezer at all times, to have them handy when we get the urge for soup.
We had our first frost a few nights ago, and there is a definite autumn chill in the air ... it's soup season!
Enjoy!
