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Putting it on the Plate with PICKKA – Chicken Salsa Soup

Posted Jun 10 2010 5:56am

Using mostly canned ingredients, this "homemade" Chicken Salsa Soup can be made in a flash.

Several years ago, I visited a good friend with my one year-old son to have a “play date” with her five month-old son.  I vividly remember those days of trying to balance work and family life while being pregnant with my second child.  To me, at the time, it was a big accomplishment if I could have the diaper bag stocked and ready-to-go; so, when I arrived to her home and saw that she had homemade soup cooking on the stove for our lunch I was in awe.  I thought, “How was she able to do it?”.  Her secret was that she used mostly canned products.

The recipe she gave me for her Chicken Salsa Soup is one that I still use to this day.  Over the years, I have tweaked it to make it healthier.  To make this last batch, I chose to use my Evincii/PICKKA “Eat This?” app for the iPhone to see just how well I was doing with my health makeover of the original recipe.  I entered in my health objectives and scanned the barcodes of the products.  For my cheese selection I fell in the “not too bad” category, and although I could have found a cheese brand that put me into the “very good choice” I decided to keep my original selection because I knew it would taste better.  I was happy to see that my salsa selection fell into the “very good choice” category.  After reviewing the comments of the “Eat This?” app for my product selections, I think my health makeover of the original recipe was a success.  The recipe is as follows:

Chicken Salsa Soup


2 12.5 ounce cans of premium chunk chicken, drained

2 10 3/4 ounce cans of reduced-fat cream of chicken soup

1 11 ounce can of corn niblets, drained

1 15 ounce can of black beans – drained and rinsed

1 16 ounce jar of salsa or picante sauce

2 cups of skim milk

1 small chopped yellow onion

1/4 tsp garlic powder

1 TBS cumin

1 TBS lime juice

2 cups shredded reduced-fat cheese (chedder or mexican-style)


Combine all ingredients, except for the cheese, in a large stock pot and bring to a boil over medium heat, stirring occasionally.  Reduce heat to low and add the cheese.  Stir frequently and cook until the cheese is melted.  Serve with whole-grain tortilla chips (Note: you may wish to garnish with extra shredded cheese, a dollop of reduced-fat sour cream, and chopped chives).

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