Southwestern Chicken Soup

My coworker had a taco salad the other day that had my mouth watering for some Mexican fare. That night I made a B-line toward Wal-mart on the way home. I bought some Sam’s Choice Black Bean and White Corn Salsa and worked up a nice lil taco dinner for the family. But since I didn’t finish the jar of salsa, I was itching for something more to do with it. Then the freak cold snap had me in soup-making mode so I dreamed up this interpretation of Chicken Tortilla Soup. There are no tortillas so I’m calling it Southwestern. It came out pretty tasty, a lil spicy, a lil tangy and a lot of yummy.

Ingredients
1 large Chicken Breast
1/2 Jar Salsa (of your choice, I like Sam’s Choice Black bean and White Corn)
2 cup Chicken Broth
1 cup of water
Spices (Cumin, Paprika, Garlic Powder, Cilantro, Salt, Pepper)
Small Onion
1 Can of Corn
1 Can of Ranch Style Beans (or Pinto)
Cheddar Cheese

1. Season Chicken Breast with spices and cook in oven for 15-20 minutes on 350. Baking it keeps it juicy and moist.
2. Sautee an Onion in a medium saucepan, when they turn translucent, pour in broth, water and salsa, start building a flavor base with the spices.
3. Pull the chicken out and use a pair of forks to pull it apart (or you could just cut it up with a knife) I like the texture of the shredded bits.
3. Add corn and beans and chicken to the broth.
4. Continue to season to taste.
5. Top with cheddar and serve or eat.