Salsa Chicken Soup

On Thursday when I browned the chicken for my cacciatore, I went ahead and browned a double batch so I would have chicken ready for last night's dinner - Salsa Chicken Soup. My mother-in-law got this recipe off one of her cooking forums. This soup is so dang easy, especially if you have leftover chicken in the fridge.

Salsa Chicken Soup

1 lb chicken cut into small cubes
1 16oz jar of Taco Bell Mild Thick and Chunky Salsa *
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon apple cider vinegar (optional)*
1/4 cup chopped cilantro (optional) *
Tortilla chips
Shredded cheese
Sour cream

1. Sprinkle the chicken with salt and pepper and brown in a little olive oil
2. In a medium soup pot, chicken, salsa, beans, corn, vinegar, spices, and cilantro
3. Simmer for 30 minutes
4. In each bowl, crush a handful of tortilla chips
5. Add soup
6. Sprinkle with cheese and add a dollop of sour cream

*My notes
-The brand of salsa really does make a difference. It's just not as good with another brand.
-Last night was the first time I used the cilantro and man! it was so much better than my other batches. So go ahead and toss it in.
-I add the vinegar because it helps my hubby digest the beans. I promise, you can NOT taste it in the final product!