My mom made this for us when we were up in Utah for Spring Break. I didn’t think anything could beat the chicken corn chowder I posted, but this surprised me and came in as a tie in my book!
This recipe can serve 16-20 people so it’s huge. Half it if you have a smaller crowd. It also calls for stuff from Costco. If you don’t live by a Costco I bet Trader Joes or Sprouts may have something similar.
Here you go:
1 jar Mango Peach Salsa (from Costco)
1/2 jar Jack’s Special Salsa (also from Costco, but I used regular salsa when I made it and it worked just fine)
1/4 c. olive oil
Simmer for 10 minutes, then add:
1 1/4 tsp. cumin
2 1/2 qts (80 oz) chicken stock or broth
5-6 chicken breasts chopped up (my mom just chopped up rotisserie chicken)
Add one large package of frozen corn close to when you want to serve soup so it doesn’t overcook (equivalent of about 3 cans of corn drained)
Bring all ingredients to a low boil, stirring as it heats up. Simmer for a few minutes before serving.
Serve with any variety of these:
shredded cheese, small tortilla strips, sour cream, avocado chunks, chopped cilantro, black beans (my mom put the black beans in the actual soup…it was delish).
Enjoy before it gets too hot in your neck of the woods! It’s supposed to be back up to the nineties this weekend here in the desert. I am turning my thumbs down on that little piece of news…too early for that much heat!
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